Anti-Inflammation Romesco Recipe with Toasted Almonds & Mint
This anti-inflammation romesco sauce features roasted red bell peppers, almonds, and fresh mint, making it a nutrient-rich addition to your meals. Perfect as a dip, spread, or accompaniment to grilled vegetables, fish, or steak, this recipe combines bold flavors and healthful ingredients to support an anti-inflammatory diet.
Equipment
- Baking sheet lined with parchment paper
- food processor
Ingredients
- 4 red bell peppers
- 5 Tbsp extra-virgin olive oil divided
- Kosher salt to taste
- 1/4 cup slivered almonds
- 2 garlic cloves peeled and coarsely chopped
- 1 shallot sliced
- 1/4 tsp crushed red pepper
- 1 Tbsp sherry vinegar
- Freshly ground black pepper to taste
- 2 Tbsp chopped mint
- 1/2 lemon juiced
Instructions
- Prepare the Bell Peppers:Place the bell peppers in a medium-sized bowl. Drizzle with 1 tablespoon of olive oil and season generously with kosher salt. Toss to coat evenly.Arrange the peppers on a parchment-lined baking sheet and roast in a preheated oven at 400°F.Roast for 15 minutes, then turn the peppers and continue cooking for another 20 minutes, or until their skins are charred and the peppers are softened.Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them sit for 10 minutes to steam.Once cool enough to handle, remove the stems, skins, and seeds. Slice the peppers into rough strips and set aside.
- Toast the Almonds: In a dry skillet over medium heat, add the slivered almonds. Stir frequently for about 4 minutes, or until they turn golden and fragrant. Remove from the skillet and let them cool on a plate.
- Cook the Aromatics: Using the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic, sliced shallot, and crushed red pepper. Stir constantly and cook for about 2 minutes, until the garlic starts to soften and the shallot becomes translucent. Remove from heat.
- Blend the Ingredients:Place the roasted peppers in a food processor along with the cooked garlic, shallot, and toasted almonds.Pulse the mixture a few times to combine the ingredients, scraping the sides of the bowl if needed.Add the remaining 2 tablespoons of olive oil, the sherry vinegar, 1/4 teaspoon of salt, and freshly ground black pepper. Blend until the sauce reaches a smooth but slightly textured consistency, resembling a pesto.
- Add Final Touches: Transfer the blended romesco sauce to a container. Stir in the chopped mint and squeeze the juice of half a lemon into the mixture. Taste and adjust seasoning with more salt or pepper as desired.
- Store and Serve: Store the sauce in an airtight container in the refrigerator for up to 1 week.Serve as a dip for roasted vegetables, a spread for sandwiches, or a topping for grilled fish, meat, or poultry.
Notes
- Why Roast Peppers Whole? Roasting peppers whole retains their moisture, enhancing the sauce's flavor and texture.
- For a fully anti-inflammatory option, ensure olive oil is extra virgin and garlic is fresh, both known for their anti-inflammatory properties.
- Serve with grilled fish, roasted vegetables, or as a sandwich spread to complement an anti-inflammatory meal plan.
Tried this recipe?Let us know how it was!