Light Romesco Sauce


My first bite of romesco sauce was on a pizza at Veggie Planet, and I was floored. This rich, garlicky, tomatoey creation is everything I want in a pizza topping. Unfortunately, most of the ingredients are off-limits now that I’m trying to manage heartburn without meds.

I had leftover artichoke hearts and started experimenting with them as a base for a replacement sauce. I was surprised how much flavor and color one little piece of pepper could add. My low expectations were unfounded, as my first try at this sauce was really tasty!

Both the pepper and the artichokes are canned in acidic liquid, so it’s important to rinse and dry them well before making the sauce. If you can find frozen artichoke hearts without added acid, get those instead and just defrost.

The goat cheese was a last-minute addition that brings this beautiful sauce together. Spread it on a pizza with veggies and a bit of parmesan cheese, slather it on a sandwich, or pan-fry it with chicken. I’m also going to use this as a topping for egg white omelets.


  • 1/2 cup canned artichoke hearts in water
  • 1 piece jarred, roasted piquillo or red pepper
  • 4 tbsp vegetable or chicken broth
  • 2 tsp olive oil
  • 1/8 tsp dried thyme
  • 1/8 tsp onion powder
  • handful of fresh chopped herbs (e.g., parsley, basil, oregano, tarragon)
  • 1 oz goat cheese with basil
  • sea salt


  1. Rinse the artichokes and pepper under cool water and lay on a paper towel. Use more paper towels to squeeze out the remaining liquid.
  2. Blend artichokes, pepper, 3 tbsp broth, olive oil, thyme, onion powder, and fresh herbs in a food processor. Add more broth as needed and blend until sauce is completely smooth.
  3. Transfer sauce to a bowl, add goat cheese, and microwave for about 40 seconds. Stir until cheese is completely incorporated. Add sea salt to taste.
Makes about 3/4 cup of sauce.

One response

  1. Pingback: Pasta with Mushrooms & Artichoke-Red Pepper Sauce | The Low-Acid Kitchen

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