Sun Basket Green Romesco

paleo, Gluten Free, Vegetarian

4 Servings, 1 Calories/Serving

5 – 10 Minutes

All day long our customer service team fields requests for recipes for Chef Justine's special sauces. These blends are inspired by classic sauces from around the world and are part of what makes a Sun Basket meal so good. You can try the Sun Basket version of this recipe when you order the Roast chicken with spiced cauliflower and green romesco, this week, or use this recipe to make your own. Makes about ½ cup


  • 1/4 cup drained canned diced green chiles
  • 3 tablespoons raw pumpkin seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped cilantro
  • 1 to 2 garlic cloves
  • 2 teaspoons sherry vinegar
  • Kosher salt



Make the sauce

In a blender, combine the green chiles, pumpkin seeds, olive oil, cilantro, garlic cloves, and sherry vinegar. Blend until smooth. Season to taste with salt. Use at once, or cover and refrigerate for up to 1 week.

Nutrition per serving: (about 2 Tablespoons) - Calories: 120, Protein: 2 g, Total Fat: 11 g, Monounsaturated Fat: 5.5 g, Polyunsaturated Fat: 0.5 g, Saturated Fat: 1.5 g, Cholesterol: 0 mg, Carbohydrates: 2 g, Fiber: 0 g, Added Sugar: 0 g, Sodium: 170 mg

Similar Recipes

Curried squash paleo pancakes
paleo, Gluten Free, Vegetarian
Cod steamed in banana leaves with kaffir lime
Gluten Free, Paleo, Dairy-Free
Cinnamon-maple vinaigrette
Gluten Free, Vegetarian, Soy-Free