1 bunch of scallions, trimmed
1/4 cup of blanched almonds
1/4 cup of roasted red peppers
1/4 cup of chopped fresh parsley
2 garlic cloves, minced
2 tablespoons of tomato paste
2 tablespoons of red wine vinegar
2 tablespoons of extra-virgin olive oil
Salt and pepper to taste
Preheat your grill to medium-high heat.
In a blender or food processor, combine the blanched almonds, roasted red peppers, chopped fresh parsley, minced garlic, tomato paste, red wine vinegar, extra-virgin olive oil, and a pinch of salt and pepper.
Puree the mixture until it is smooth and creamy.
Transfer the Romesco Sauce to a small mixing bowl and set aside.
Brush the trimmed scallions with a little bit of extra-virgin olive oil.
Grill the scallions for 3-4 minutes per side, or until they are charred and tender.
Remove the scallions from the grill and transfer them to a serving platter.
Drizzle the Romesco Sauce over the Grilled Scallions.
Serve the Grilled Scallions with Romesco Sauce as a side dish or a light appetizer.
This recipe is both delicious and sustainable because it features scallions, which are a seasonal and locally-grown vegetable, and almonds, which are a protein-rich and sustainably-produced ingredient. By using roasted red peppers instead of tomatoes, you can create a unique and eco-friendly Romesco Sauce. Plus, by grilling the scallions instead of boiling them, you can enhance their natural flavor and reduce water usage in the cooking process. Enjoy your Grilled Scallions with Romesco Sauce!
Please note that the values provided below are approximate and can vary based on specific ingredient brands and quantities used.
- Calories: 100-120 per serving (2 tablespoons)
- Fat: 8-10g
- Carbohydrates: 5-7g
- Protein: 2-3g
- Calories: 30-40 per serving (1 bunch of scallions)
- Fat: 0-1g
- Carbohydrates: 6-8g
- Protein: 1-2g