Under Sun Acres Inc.

Bonus: Chef Paolo’s Simple Romesco Sauce

Makes about 1 ½ cups


1 Large roasted red pepper
1 garlic clove
½ cup of roasted pistachios
¼ tomato puree
2 tbsp of flat leaf parsley
2 tbsp of sherry vinegar
1 teaspoon of smoked paprika
½ teaspoon of cayenne pepper
½ cup of extra virgin olive oil
Salt and pepper to taste


  1. Pulse the first 8 ingredients in a food processor until very smooth with motor running, slowly add the oil, continue until smooth. Season with salt and pepper.
  2. Make ahead Romesco can be made 1 week ahead, cover and chill in the fridge

Very versatile can be used on sandwiches, pastas, tacos, grilled meats chicken, steak and fish

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