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Romesco Sauce with Almond Flour and Chopped Almonds

Created by Rachel Zemser, food scientist, on behalf of the Almond Board of California



Serves: 6, 125 gram portions (1/2 cup)
Sauce Ingredients
  • 38g roasted almonds
  • 134g fire roasted red pepper, minced
  • 122g almond flour
  • 297g diced tomatoes (in juice)
  • 58g sauteed onion, minced
  • 19g sherry vinegar 70 grain
  • 12g garlic, pureed
  • 1g red pepper flakes
  • 16g olive oil
  • 8g lemon juice concentrate
  • 5g salt
  • 81g water
Garnish ingredients
  • Chopped toasted almonds, as desired
Preparations Instructions:
  1. Chop roasted almonds into small dice; set aside.
  2. Place remaining ingredients in food processor and pulse until just combined.
  3. Pour into 4 qt size pot. Heat up slowly on the stove top, until mixture reaches a rolling boil. Reduce heat to simmer.
  4. Spoon over pasta, meats or vegetables. Sprinkle additional toasted chopped almonds on top as desired.
Shelf Stable Version*
  1. Check pH to ensure its below 4.6 (following FDA acidified food regulation).
  2. Adjust pH with citric acid or lemon juice concentrate if pH is below 4.6.
  3. Heat product up to temperature 185F — 220F (depending on final pH, processing procedures).
  4. Hot fill into jars, pouches, containers.
Refrigerated Version (shorter shelf life)
  1. Check pH for quality and flavor purposes (4.2 to 4.7 range).
  2. Heat product up to temperatures of 185F — 220F.
  3. Cool quickly following food service cool down procedures (rapid cool down on ice).
  4. Store refrigerated.
Nutritional Info
Per Serving
Calories 210
Total Fat 17g
Saturated Fat 1.5g
Sodium 360mg
Total Carbohydrate 10g
Dietary Fiber 3g
Total Sugars 4g
Protein 6g
Calcium 83mg
Iron 1mg
Potassium 327mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good. Notes:

  • For a thicker or higher-protein dip, swap almond flour for almond protein powder (defatted almond flour).
  • For a soup, increase water to reach your desired thickness.
  • Citric acid or added lemon juice can be omitted for a less tangy flavor in refrigerated versions.
  • *To be made in FDA approved facilities or by trained food canners