Hazelnut Romesco Recipe

Name: Hazelnut Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ancho chili paste (method below); 1 3-by-1-inch slice rustic white bread; 1/2 cup extra-virgin olive oil; 3/4 cup roasted hazelnuts; 2 cloves smashed garlic; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/2 teaspoon paprika; 2 red peppers, roasted and peeled juice reserved; 1 tablespoon tomato paste; 1 teaspoon sherry vinegar; 1/4 cup cold-pressed hazelnut oil (see note above)

Servings: persons

1 tablespoon ancho chili paste (method below)
1 3-by-1-inch slice rustic white bread
1/2 cup extra-virgin olive oil
3/4 cup roasted hazelnuts
2 cloves smashed garlic
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon paprika
2 red peppers, roasted and peeled juice reserved
1 tablespoon tomato paste
1 teaspoon sherry vinegar
1/4 cup cold-pressed hazelnut oil (see note above)

1
To make paste, add boiling water to 2 dried ancho chili pods.
2
Weight with a plate for 15 to 20 minutes.
3
Remove pods from water and puree, adding just enough of the water to make a paste.
4
Pass paste through a mesh strainer and reserve.
5
Cut the crusts off the bread and tear into 2 to 3 pieces.
6
In a saute pan over low heat, fry bread in 1/4 cup olive oil until golden brown and crisp.
7
Cool on paper towels.
8
In a food processor, combine hazelnuts, garlic, bread, salt and spices.
9
Mix until a dry paste forms.
10
Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another 1/4 cup olive oil until a smooth paste forms.
11
Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
12
Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon ancho chili paste (method below), 1 3-by-1-inch slice rustic white bread, 1/2 cup extra-virgin olive oil, 3/4 cup roasted hazelnuts, and more.

Yes, Hazelnut Romesco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut Romesco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions