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GF Hazelnut Romesco for Meal Prep

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Diet: Dairy Free, Gluten Free
Course: Dips / Sauces
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 people


  • 1 c hazelnuts toasted
  • 4 slices gluten free bread toasted
  • 1 clove garlic
  • ¼ c sherry vinegar
  • ¼ c extra virgin olive oil
  • 1 24 oz jar roasted red peppers drained
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper


  • Preheat oven to 400°F.
  • Dry roasted red peppers with paper towels then place on baking sheet and cook for 10 minutes to dry out the peppers a little more. Let the peppers come to room temperature before placing in food processor.
  • In a food processor combine hazelnuts, gluten-free bread, garlic clove and roasted red peppers. Puree on high speed for 3 minutes. Scrape down the sides and on low speed add sherry vinegar and extra virgin olive oil. Season with kosher salt and freshly ground black pepper.
  • Portion to serve with Herb and White Wine Marinated Chicken Breast for meal prep.
  • This recipe makes more than you will need, use the rest as a great snack with crackers or carrot sticks! Keep any extra romesco in an air tight container and will last for 1 week in refrigerator.
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