Red Pepper Romesco

Name: Red Pepper Romesco
Yield: 4 servings
Ingredients: 3/4 cup chopped pecans; 6 garlic cloves; 1 ancho chile, seeded and coarsely chopped; 1 (12-ounce) jar roasted red bell peppers, drained; 2 tablespoons red wine vinegar; 2 tablespoons fresh flat-leaf parsley; 1/2 teaspoon salt; 1/4 cup olive oil

Vegan Vegetarian

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Ingredients

3/4 cup chopped pecans ⓘ
6 garlic cloves ⓘ
1 ancho chile, seeded and coarsely chopped
1 (12-ounce) jar roasted red bell peppers, drained
2 tablespoons red wine vinegar ⓘ
2 tablespoons fresh flat-leaf parsley ⓘ
1/2 teaspoon salt ⓘ
1/4 cup olive oil ⓘ

Instructions

Process first 3 ingredients in a food processor 30 seconds or until finely chopped. Add peppers and next 3 ingredients. With processor running, slowly pour oil through food chute in a thin stream. Pour into a bowl; cover and chill up to 3 days. Serve at room temperature.

Nutrition & Diet Analysis (per serving)

554 kcal 28% DV

Protein Fat Carbs

Macronutrients

Protein 12.2g 24% DV

Total Fat 48.5g 62% DV

Carbs 24.6g 9% DV

Fiber 11.2g 40% DV

Sugar 1.9g 4% DV

Electrolytes

Sodium 9925.8mg 100% DV

Potassium 1715.3mg 36% DV

Vitamins & Minerals

Vitamin A 4mcg

Vitamin C 37.7mg 42% DV

Vitamin D 0.1mcg

Calcium 76mg 6% DV

Iron 15.2mg 84% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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