Erin Kunkel

YieldsMakes 1 1/4 Cups

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.

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.

Sunflower Seed Romesco Sauce