Bone Broth Romesco

A Spanish roasted red pepper and almond romesco sauce deepened with BC bone broth. Incredible with grilled meats and roasted vegetables. Prep Time: 15 min | Cook Time: 40 min | Serves: 6 The Story Romesco is Catalonia's greatest sauce — smoky, nutty, and bright all at once. Adding NourishYourself bone broth to thin it gives the sauce a savoury depth that water or olive oil alone can't provide, and makes it pair beautifully with grilled grass-fed meats. Ingredients 3 large red bell peppers 1 head garlic, roasted ½ cup blanched almonds, toasted 2 tbsp NourishYourself Beef Bone Broth 2 tbsp sherry vinegar 1 tsp smoked paprika ¼ tsp cayenne ¼ cup olive oil Salt to taste Optional: 1 slice stale sourdough, torn Method Roast peppers directly over a gas flame or under the broiler, turning until charred all over. Place in a covered bowl for 15 minutes. Peel, seed, and roughly chop. Roast garlic head at 400°F for 35 minutes until soft. Squeeze cloves out. Toast almonds in a dry pan until golden. Blend peppers, garlic, almonds, smoked paprika, cayenne, and sherry vinegar until roughly combined. With blender running, drizzle in olive oil. Add bone broth to reach your desired consistency. Season with salt. Add sourdough if you want a thicker, more traditional texture. Serve at room temperature with grilled meats, roasted vegetables, or as a dipping sauce. Why This Works Bone broth adds umami and mineral depth that makes the romesco taste more complex — it bridges the smokiness of the peppers and the richness of the almonds beautifully.

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