Pumpkin Seed Romesco Sauce

This pumpkin seed romesco sauce is a fun twist on a traditional romesco sauce, it has pumpkin seeds instead of almonds and I add a little blackened seasoning for an extra depth of flavor.

This sauce can be use on grilled meats, sandwiches, pizza, pasta or however you want to use it. It’s packed with flavor!

This sauce can be frozen if you have extras you don’t use up in a few weeks.

The blackened seasoning can be found in the spice aisle of any store. It is made up of celery salt, paprika, chili powder, cumin and garlic powder in most mixes. The word blackened comes from the fact that is turns black when cooked.

What you need to make this pumpkin seed romesco sauce: (printable recipe card is below)

Makes ~ 2 1/2 cups

• 16 ounce jar of roasted red peppers – drained
• 4 cloves garlic
• 1 cup pepitas (unsalted, unshelled pumpkin seeds)
• 1 teaspoon salt
• 1 teaspoon blackened seasoning
• 1/2 teaspoon paprika
• 3 tablespoons red wine vinegar
• dash of cayenne pepper
• pinch of sugar

Instructions

1. Add all ingredients together then blend until smooth.
2. Use as desired and keep refrigerated for up to a few weeks.

Here are a few other recipes you may also enjoy:

Instant Pot Paprika Stuffed Peppers
Green Chili and Pistachio Romesco
African Inspired Chicken Bowl