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Scrambled eggs with a side of low carb Romesco sauce as a good protein source

Low sugar Romesco Sauce

An easy recipe for making this classic Italian sauce to enhance savory foods
Prep Time 15 minutes
Cook Time 5 minutes
Servings 8
Calories 166kcal
Author dorothy stainbrook


  • 1/2 cup slivered almonds lightly toasted
  • 2-3 garlic cloves peeled and smashed with back of knife
  • 4 oz roasted red bell peppers 1/2 of 8 oz jar
  • 1/4 cup tomato puree
  • 2 Tbsp. Sherry vinegar can substitute apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp hot pepper powder I used my chipotle spice but cayenne pepper is fine
  • 1/2 cup olive oil
  • salt & pepper to taste


  • Toast almonds in dry frying pan over medium heat for a couple of minutes until aromatic (do not burn!).
  • Add toasted nuts, garlic, and the next 5 ingredients (up to the olive oil) in blender or food processor and process until well blended and finely chopped.
  • With motor running, slowly add the olive oil until smooth. Season to taste with salt and pepper. Cover and chill for up to 3-4 weeks.


Calories: 166kcal | Carbohydrates: 3g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 197mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg