Roasted Red Pepper and Walnut Romesco on Toasted Bread

A vibrant and flavorful Spanish-inspired snack featuring a smooth and creamy romesco sauce made with roasted red peppers, walnuts, and garlic, served on crusty toasted bread.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.33/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Dinner•Snack•Bread

Cuisine:

British

Cooking Style:

Roasting

Mood:

Comfort Food

Ingredients

Servings

2Red Bell Peppers(Large)

£1.70

0.5cupWalnuts(Raw or lightly toasted)

£1.25

3clovesGarlic(Unpeeled)

£0.20

4slicesCrusty Bread(Baguette or Ciabatta recommended)

£1.00

1tablespoonSherry Vinegar

£0.15

0.5teaspoonSmoked Paprika(Pimentón de la Vera for authentic flavor)

£0.10

0.3cupExtra Virgin Olive Oil

£0.50

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

Total Cost

£5.30

£1.33 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Place the red peppers and unpeeled garlic cloves on a baking sheet. Roast for 25-30 minutes, or until the pepper skin is blackened and blistered, turning occasionally.
2.
Remove the peppers and garlic from the oven and place them in a bowl. Cover tightly with plastic wrap for 10 minutes to steam. This will make peeling the peppers easier.
3.
While the peppers are steaming, toast the bread slices until golden brown and crispy using a skillet or toaster. Set aside.
4.
Once the peppers have cooled slightly, peel off the skin, remove the stems and seeds. Squeeze the roasted garlic cloves out of their skins.
5.
In a food processor or blender, combine the roasted red peppers, peeled garlic, walnuts, sherry vinegar, smoked paprika, olive oil, salt, and pepper. Process until completely smooth and creamy. Add more olive oil if needed to reach desired consistency. Taste and adjust seasonings as needed.
6.
Spread a generous amount of romesco sauce onto each slice of toasted bread.
7.
Garnish with chopped fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (150g)

395 kcal / 1653 kJ

Carbs

28g

11% of RDA

Fat

30g

43% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

9 g

10% of RDA

Sodium

370 mg

16% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For an even smoother romesco, soak the walnuts in warm water for 30 minutes before blending.

If you don't have sherry vinegar, red wine vinegar or balsamic vinegar can be substituted.

Romesco sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Add a pinch of cayenne pepper for a touch of heat.

Cooking Equipment

Oven

Baking Sheet

Food Processor or Blender

Skillet or Toaster

Wine Pairings

No wine pairing suggestions available for this recipe.

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