Green Romesco Sauce

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   1. Roast the bell peppers, removing stem, skin, and seeds, and let them cool completely. You can also use jarred or frozen roasted bell peppers; I don't recommend canned as I find they taste like metal.

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   2. In the bowl of a food processor or blender, combine all the ingredients. (You can also work in a regular bowl with a stick blender.) Process until completely smooth.

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   3. Taste and adjust the flavor with a touch more salt, lemon juice, or paprika, as needed.

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   4. Serve immediately, or transfer to an airtight container in the fridge and keep for up to 4 days.

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   NOTES:

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   The flavors develop overnight, so make this ahead if you can.

* Per serving · 4 servings · Values may vary.

No additional tips available.