This Romesco sauce recipe isn't traditional - I use tomato paste instead of roasted tomatoes and chickpeas instead of bread - but it still captures the tangy, smoky flavor and creamy texture of the classic Spanish sauce. I love to serve it with crusty bread and grilled vegetables. Find more serving suggestions in the post above!
In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.
Notes
*You can use homemade roasted red peppers or 2 whole peppers from a jar.**For a more traditional version, use a 1-inch thick slice of crusty bread (torn), in place of the chickpeas.