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Romesco

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Try this Spanish sauce made of roasted red peppers and almonds or hazelnuts with grilled shrimp, green onions and new potatoes.

 1 tomato
 4 garlic cloves
 4 Tbsp roasted almonds or hazelnuts (if using hazelnuts remove the papery skin)
 1 slice of crusty bread, torn into pieces
 1 roasted red pepper (jarred or freshly roasted, skin removed)
 2 Tbsp water
 1 Tbsp Sherry vinegar
 ⅛ tsp hot smoked paprika
 ½ tsp salt
 1 pinch cayenne
 ⅓ cup olive oil (as needed, up to 1/3 cup)
1

Place a whole tomato and 4 garlic cloves on a parchment lined baking sheet and drizzle with olive oil. Roast at 400°F for about 30 minutes.

2

Allow to cool slightly and then add to a food processor with 4 Tbsp toasted almonds or hazelnuts (skin removed), 1 slice of crusty white bread (ripped into pieces), 1 roasted red pepper (either jarred or freshly roasted and skin removed), 2 Tbsp water, 1 Tbsp Sherry vinegar, 1/8 tsp hot smoked paprika, 1/2 tsp salt, pinch of cayenne.

3

Puree until smooth, slowly adding up to 1/3 cup of olive oil. Season to taste. Bon appétit!

Nutrition Facts

6 servings

Serving size