Best Roasted Pepper And Almond Mayonnaise Recipes

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ROASTED RED PEPPER SAUCE



Roasted Red Pepper Sauce image

Our favorite Roasted Red Pepper Sauce! Top it on eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. YUM.

Provided by Lindsay

Categories     Sauce

Time 10m

Number Of Ingredients 7

1 16-ounce jar roasted red peppers, drained
1/2 cup olive oil
1/2 cup almonds
1 clove garlic
1/2 teaspoon coarse salt (more to taste)
juice of one lemon
a small bunch of parsley (optional)

Steps:

  • Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
  • Cover everything in your life with this shockingly good sauce.

Nutrition Facts : Calories 178 calories, Sugar 0.5 g, Sodium 445.7 mg, Fat 17 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 1 g, Protein 1.4 g, Cholesterol 0 mg

ROASTED RED PEPPER AND ALMOND DIP



Roasted Red Pepper and Almond Dip image

This versatile dip adds zesty flavor to any food it's served with. Top with additional sliced almonds and diced roasted red peppers, if desired. Serve with pita wedges, crackers, or crudites.

Provided by HurdBird

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 12m

Yield 16

Number Of Ingredients 8

1 cup sliced almonds
¼ cup mayonnaise
1 cup roasted red peppers, drained and patted dry
1 ounce finely grated Parmesan cheese
1 tablespoon balsamic vinegar
1 clove garlic, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
  • Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

Nutrition Facts : Calories 73 calories, Carbohydrate 2.2 g, Cholesterol 2.9 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 131.8 mg, Sugar 0.7 g

ROASTED-PEPPER AND ALMOND MAYONNAISE



Roasted-Pepper and Almond Mayonnaise image

This romesco-style sauce is good on grilled fish or vegetables as well as burgers.

Yield Makes about 1 cup

Number Of Ingredients 6

1/2 cup mayonnaise
1/4 cup drained bottled roasted red peppers, chopped
1/4 cup salted roasted almonds
1 garlic clove, smashed
2 teaspoons Sherry vinegar, or to taste
1/8 teaspoon cayenne

Steps:

  • Blend all ingredients in a blender or food processor until smooth. Chill, covered, 1 hour (for flavors to develop).

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP



Roasted Red Pepper, Almond, and Garlic Dip image

From Bon Appétit, July 2003, Cooking for Health article. It says, "The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor." Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.

Provided by mersaydees

Categories     Nuts

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 5

1/2 cup almonds, whole, toasted (3 ounces)
1 cup roasted red pepper, from a jar, drained
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

Steps:

  • Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.

ROMESCO SAUCE



Romesco Sauce image

Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 30m

Yield About 2 cups

Number Of Ingredients 12

1 large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed
3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)
2 thick slices (about 2 ounces) baguette or country-style bread, lightly toasted
2 large garlic cloves, peeled
1/2 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
1 to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)
1 tablespoon chopped fresh Italian parsley
1 teaspoon sweet paprika or Spanish smoked paprika (pimenton)
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 tablespoon sherry vinegar
1/4 to 1/2 cup extra virgin olive oil, as needed

Steps:

  • Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
  • Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
  • Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
  • Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED RED PEPPER ALMOND DIP



Roasted Red Pepper Almond Dip image

Provided by Catherine McCord

Categories     Condiment/Spread     Kid-Friendly     Quick & Easy     Almond     Bell Pepper     Weelicious

Yield Makes 2 cups

Number Of Ingredients 9

1/2 inch thick slice crusty bread (about 1/2 cup roughly chopped)
2 roasted red bell peppers, or 1 (12-ounce) jar
1 cup toasted slivered almonds
1/4 cup parsley leaves
2 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt

Steps:

  • 1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
  • 2. Add the remaining ingredients to the food processor and pulse until smooth.

ROASTED RED PEPPER MAYONNAISE



Roasted Red Pepper Mayonnaise image

Provided by Amanda Hesser

Categories     condiments

Time 20m

Yield about 1 1/4 cups

Number Of Ingredients 7

1 large red pepper
1 egg yolk
1 teaspoon Dijon mustard
1/2 tablespoon white wine vinegar
Sea salt
3/4 cup vegetable oil
1/4 cup extra virgin olive oil

Steps:

  • Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
  • In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
  • Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED BELL PEPPERS WITH HONEY AND ALMONDS



Roasted Bell Peppers With Honey and Almonds image

Make and share this Roasted Bell Peppers With Honey and Almonds recipe from Food.com.

Provided by Rita1652

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

8 red bell peppers, quarted and deseeded
1/4 cup olive oil
4 garlic cloves, sliced
1 ounce almonds, slices
1/4 cup honey
1/4 cup sherry wine vinegar
1/4 cup fresh parsley, chopped

Steps:

  • Preheat broiler to high.
  • Place peppers skin side up in a single layer and broil for 5-10 minutes till charred.
  • remove to a paper bag to steam and cool.
  • When cool enough remove skin and discard.
  • Slice int bite size pieces.
  • In a large hot pan heat oil and add garlic for about 3 minutes add almond for 1 minute add honey and vinegar mixing in, Pour over peppers and garnish with parsley saeson with salt and pepper.
  • Serve room temperature.

Nutrition Facts : Calories 197.5, Fat 12.2, SaturatedFat 1.5, Sodium 22.6, Carbohydrate 23, Fiber 3.9, Sugar 18.6, Protein 2.9

ALMOND MAYONNAISE



Almond Mayonnaise image

From the Vegan Sourcebook by Joanne Stepaniak. The recipe says, "This spread offers a very rich and creamy alternative to commercial mayonnaise. It's also great for soy-sensitive children and adults as most prepared mayonnase substitutes are tofu based." This recipe is untried by me so far.

Provided by VegSocialWorker

Categories     Fruit

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 9

1/4 cup blanched almond
1/4 cup water or 1/4 cup plain non-dairy milk substitute
1/2 teaspoon nutritional yeast flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup extra virgin olive oil
2 tablespoons organic flax seed oil (or additional olive oil)
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar

Steps:

  • Grind the almonds in a blender.
  • Add the water, nutritional yeast flakes, salt and garlic powder and process until fairly smooth.
  • With the blender on low, add the olive oil and flaxseed oil in a slow, steady stream.
  • Stop and start as needed in order to stir the mixture and scrape down the sides of the blender jar.
  • Add the lemon juice and vinegar and process until thick and creamy.
  • Store in a tightly covered container in the refrigerator. It will keep 10 to 14 days.

Nutrition Facts : Calories 274.8, Fat 29.4, SaturatedFat 3.5, Sodium 148.8, Carbohydrate 2.6, Fiber 1, Sugar 0.7, Protein 2.1

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP



Roasted Red Pepper, Almond, and Garlic Dip image

Categories     Condiment/Spread     Sauce     Garlic     Nut     Pepper     No-Cook     Low Fat     Almond     Bell Pepper     Summer     Healthy     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

Steps:

  • Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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