If an incredible flavor-to-ease-of-preparation ratio is something you seek, this romesco sauce is for you. Originating from the Catalonia region of Spain, fisherman first devised this superb sauce as an accompaniment to their fresh catch, but it truly goes with just about anything. Fish, grilled vegetables, pork... other things. You get the idea.
With the aid of a food processor or blender you'll be done in a quarter of an hour, leaving you with plenty of time to contemplate time itself. Our relationship with it, the constant push yet perpetual lack of it, our propensity to squander it... also, you can make the sauce ahead of time and store it in the refrigerator for up to a week.
Total Time: 10-15 minutes. Makes a good amount, the number of servings is up to you. About 1 1/2 cups of romesco comes from your hard work.
1. Pulse the first 8 ingredients in a food processor until finely chopped. Then, with the motor still slowly running, add the olive oil with similar slow determination and continue to process until as smooth as desired.
2. Above is it. No more directions. You're on your own, henceforth.
Below, you'll find three simple and serving suggestions for romesco sauce: one meat, one vegetarian, and one fish, so all (most) can savor the sauce regardless of dietary restrictions or preferences. Fresh, crusty bread is the foundation for these montaditos.
Chorizo sausage, manchego cheese, romesco sauce.
White asparagus, flat-leaf parsley, romesco sauce.
Bonito del Norte tuna, guindilla pepper, romesco sauce.
Recipe adapted from Bon Appetit.