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, with plenty of time to contemplate why you don't have some on hand at all times. Also, because we do spend so much time here and everywhere contemplating time and our relationship with it, it's constant push, the perpetual lack of it, our propensity to squander it... you can make the sauce ahead of time and stored in the refrigerator for up to a week.
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.
Recipe adapted from Bon Appetit.
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