Sunflower Seed Romesco Sauce
Erin Kunkel
With the right seasoning, even a virtuous chicken breast or handful of raw vegetables becomes something to savor. Enter romesco: “I’m obsessed with it,” says Erin Alderson, the -Sacramento-based author of the vegetarian cooking blog Naturally Ella (naturallyella.com, @naturallyella), as well as the cookbook The Easy -Vegetarian Kitchen. She uses the bold, smoky sauce on grain bowls, crudités, and anything else that needs some oomph.
This recipe, and others like it, can be found in the article “These Are the Recipes to Cook This May, from New Grilling Ideas to Easy Weeknight Meals.”
How to Make It
1
Toast sunflower seeds in a small frying pan over medium heat, shaking often, until fragrant and lightly browned, 4 to 6 minutes. In a food processor, whirl the remaining ingredients together until fairly smooth. Season to taste with more salt if you like.
Ingredients
1/2 cup raw, unsalted sunflower seeds
1/2 cup jarred roasted red peppers
1 garlic clove
1/4 cup canned tomato purée
1/4 cup extra-virgin olive oil
1/4 cup water
2 tablespoons flat-leaf parsley
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
1/4 to 1/2 tsp. cayenne
1/4 teaspoon sea salt
Directions
1
Toast sunflower seeds in a small frying pan over medium heat, shaking often, until fragrant and lightly browned, 4 to 6 minutes. In a food processor, whirl the remaining ingredients together until fairly smooth. Season to taste with more salt if you like.
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