Description
A smoky and nutty pumpkin seed romesco sauce that’s versatile, allergy-friendly, and packed with flavor. Perfect as a dip, spread, or sauce for various dishes.
Ingredients
Scale
- 1 cup roasted red peppers (jarred or homemade)
- 1/2 cup roasted pumpkin seeds (pepitas)
- 2 cloves garlic, peeled and roughly chopped
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1/4 to 1/3 cup olive oil
- Salt to taste
Instructions
- Drain roasted red peppers if using jarred ones. Peel and roughly chop the garlic. Measure out the pumpkin seeds, smoked paprika, and other ingredients.
- Toast the pumpkin seeds in a dry skillet over medium heat for about 3 minutes until fragrant and slightly golden. Let them cool for a minute.
- Add the roasted red peppers, toasted pumpkin seeds, garlic, smoked paprika, tomato paste, and red wine vinegar to your blender or food processor.
- With the blender running on low, slowly drizzle in the olive oil until the sauce reaches your desired consistency. You may need 1/4 to 1/3 cup.
- Add salt to taste and give the sauce another quick blend. Taste and adjust seasoning as needed—add more vinegar for tanginess or smoked paprika for extra depth.
- Transfer to a bowl or jar and serve immediately or refrigerate for later use.
Notes
[‘Toast the pumpkin seeds to enhance their nutty flavor.’, ‘Use high-quality olive oil for better taste.’, ‘Let the sauce sit for an hour to allow flavors to meld.’, ‘For a chunkier texture, pulse the ingredients instead of blending them completely smooth.’, ‘Add water or olive oil to adjust the consistency.’]
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Cuisine: Spanish
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
Keywords: pumpkin seed romesco sauce, smoky dip, nut-free romesco, vegan sauce, gluten-free sauce