Romesco Sauce with Fresh Basil
Combining the rich and hearty flavors of roasted tomatoes, garlic, and toasted almonds, romesco sauce is a traditional favorite with steak. By adding a hit of fresh basil, this sauce becomes a multi-tasker that complements grilled chicken and fish, as well as roasted vegetables. And unlike wine reductions and cream sauces, romesco is both low in fat and a breeeze to whirl together in the food processor.
Ingredients
- 1 head of garlic
- 1 pint of cherry tomatoes
- 1 tbsp. olive oil
- 1/4 cup of whole almonds
- 1 tsp. kosher salt or more to taste
- 1/2 tsp. black pepper or more to taste
- 14 cup of fresh basil, chopped
Instructions
- Place garlic and tomatoes on a baking pan and drizzle with olive oil. Place under the oven broiler on high and let cook for 5-10 minutes, checking occasionally to make sure that the tomatoes are blistered and browned but not blackened.
- Meanwhile, toast the almonds in a small skillet over medium-high heat on the stove top until they are fragrant and lightly browned.
- In a food processor, combine the tomatoes, almonds, salt, pepper, and basil. Once the head of garlic has cooled, slice off the top, and squish the roasted garlic cloves into the food processor as well. Blitz all ingredients until a smooth sauce forms. Taste the sauce and add seasoning accordingly.
- Serve over flank steak, grilled chicken or fish, or even roasted vegetables.
