Recipes|Featured Main
Romesco Sauce
Difficulty Level: Easy
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Prep Time:10 Minutes
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Yield:4-6 Servings
Ingredients
- ⅔ cup whole roasted almonds (also good with smoked almonds or toasted hazelnuts)
- 1 cup cubed stale or toasted bread
- A few sprigs Italian parsley
- 2 garlic cloves
- ½ cup canned diced tomatoes, drained
- 1 cup piquillo peppers (from a jar), drained (or roasted red peppers)
- ¼ cup sherry or red wine vinegar
- ¼ teaspoon pimentón de la Vera (smoked paprika)
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 157.73ml whole roasted almonds (also good with smoked almonds or toasted hazelnuts)
- 236.59ml cubed stale or toasted bread
- A few sprigs Italian parsley
- 2 garlic cloves
- 118.29ml canned diced tomatoes, drained
- 236.59ml piquillo peppers (from a jar), drained (or roasted red peppers)
- 59.15ml sherry or red wine vinegar
- 1.07g pimentón de la Vera (smoked paprika)
- 118.29ml extra-virgin olive oil
- Kosher salt and freshly ground black pepper
This Spanish-inspired sauce pairs wonderfully with any seafood (especially prawns), roasted potatoes and vegetables, over greens or used as dip for bread or crudités.
Preparation
STEP 1
In a food processor, coarsely chop almonds, bread, parsley and garlic.
STEP 2
Add tomatoes, peppers, vinegar and pimentón and pulse until incorporated.
STEP 3
Add olive oil and pulse until combined and mixture is nearly smooth. Season to taste with salt and pepper. If sauce is too thick, add a small amount of water or juice from tomatoes.