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Wintertime Romesco Sauce

Ingredients

  • 2 tablespoons whole blanched almonds
  • 1 garlic clove
  • 2 slices white bread crusts removed
  • One 7-ounce jar of roasted red peppers drained
  • 1/2 tablespoon sherry vinegar or red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon hot smoked paprika
  • Olive oil

Instructions

  • Pulse the nuts and garlic in a small food processor until minced. Add the bread and pulse until crumbs. Add the peppers, vinegar, lemon juice and paprika and pulse until smooth. Stream in olive oil and puree until the mixture resembles the texture of mayonnaise (you will end up using around 1/4 cup). Add salt and pepper to taste.
  • Store in an airtight container for up to 2 weeks.