An easy Spanish sauce (with the aid of a food processor or blender), this romesco sauce can be made ahead of time and stored in the refrigerator for up to a week. Excellent with white asparagus, among other things.
Total Time: 15-20 minutes
Servings: 1 1/2 cups
1 or 2 piquillo peppers
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée
2 tablespoons chopped flat-leaf parsley
2 tablespoons sherry vinegar
1 teaspoon piment d'Espelette
1/2 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
sea salt and freshly ground black pepper
Pulse the first 8 ingredients in a food processor until finely chopped. Then, with the motor still slowly running, add the olive oil with the same slow determination and continue to process until as smooth as desired. Recipe adapted from Bon Appetit
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