This is a low-carb version of the traditional Spanish Romesco sauce or dip. It has nutty flavors and smoky undertones, and it goes well with low-carb meals or as a dip.
Ingredients: 1/2 cup almonds. 1/4 cup hazelnuts. 3 tomatoes, roasted. 1 red bell pepper, roasted. 2 cloves garlic. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 tablespoon smoked paprika. 1 teaspoon cayenne pepper optional. Salt and pepper to taste.
Instructions: In a food processor, blend almonds and hazelnuts until finely ground. Add roasted tomatoes, roasted red bell pepper, garlic, olive oil, red wine vinegar, smoked paprika, cayenne pepper if using, salt, and pepper to the nuts in the food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer to a bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy as a dip or sauce with your favorite keto-friendly dishes!
Prep Time: 15 minutes
Cook Time: 15 minutes
Zeles Hollow Rabbitry
