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+ servings

Sunflower Seed Romesco

Author - Gena Hamshaw
Yields: 1 1/4 - 1 1/2 cups


  • 1 clove garlic roughly chopped
  • 1/4 teaspoon salt
  • 1/2 cup raw sunflower seeds
  • 1 1/2 cups roasted red peppers from the jar
  • 1 teaspoon oregano dried
  • 1/2 teaspoon red wine vinegar
  • 1 tablespoon lemon juice
  • Black pepper to taste
  • 1/3-1/2 cup water


  • Place all ingredients except for the water into a food processor fitted with the S blade and pulse a few times to combine.
  • Continue processing the mixture, drizzling the water in as you go along. You're aiming for a texture that is coarse but uniform and easy to spoon onto dishes. The romesco sauce will keep in an airtight container in the refrigerator for up to a week.