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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sauce - Romesco Sauce Recipe

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This recipe for Sauce - Romesco Sauce, by , is from The Wilke Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Keto Focus


 1 cup sliced almonds
 ⅔ cup roasted red peppers, diced
 ⅔ cup halved cherry tomatoes
 cup chopped parsley
 2 cloves garlic
 cup olive oil
 2 tablespoons sherry vinegar
 2 teaspoons smoked paprika
 teaspoon salt
 4 chicken breasts (butterflied) or 6 chicken thighs

Add sliced almonds to a non-stick skillet. Cook over medium-high heat, stirring frequently to prevent burning. Lightly toast the almonds for 2-3 minutes. Remove from heat to cool.
To a food processor or blend, add toasted almonds, roasted red peppers, tomatoes, parsley, garlic, olive oil, sherry vinegar, smoked paprika and salt.
Pulse or blend until smooth. Set aside. Sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
Season chicken with salt and pepper. Pan cook in 3 tablespoons olive oil for 4-5 minutes each side. Or grill at 350- 400 degrees for 4-8 minutes each side until cooked through.
Pour sauce over chicken and serve.

Personal Notes:
Personal Notes:
This Spanish-inspired keto romesco sauce is made with red peppers, tomatoes, and toasted almonds. Let this flavor-packed sauce take your dish of roasted chicken and veggies to the next level!

4 Servings
503 Calories
32.7g Fat
43.6g Protein
2.4g Net Carbs




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