Matt Frazier, Stepfanie Romine

Spanish Red Pepper Spread (Romesco)

Preparation info
  • Serves:

    8 to 12

    / Makes about 2 cups
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life
The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

This classic Spanish dip feels fancy but comes together quickly. It’s sweet and smoky, and slightly crunchy yet creamy. We love to dollop it on cooked grains or steamed vegetables, spread it on a veggie sandwich or toast, or use it as a vegetable dip.

Ingredients

  • ½ cup (60 g) raw almonds or walnuts
  • 1 slice whole wheat bread

Method

  1. Toast the almonds in a small skillet over medium heat for about 3 minutes, shaking occasionally, until golden brown and fragrant. Remove from the heat and transfer to a food processor.
  2. Add the bread and garlic to the now-empty skillet. Cook until the bread is toasted and the garlic is soft, about 3 minutes.
  3. Transfer to the food processor with the almo