Hazelnut Romesco Sauce

1. 1

   Roast the red bell pepper directly over a gas flame or under a preheated broiler, turning, until charred all over; let cool.

2. 2

   Discard the charred skin, stem and seeds.

3. 3

   Coarsely chop the bell pepper.

4. 4

   In a medium skillet, melt the butter in 1 tablespoon of the olive oil.

5. 5

   Add the bread cubes and cook over moderate heat, tossing, until crisp, about 3 minutes.

6. 6

   Let cool.

7. 7

   In a food processor, combine the roasted pepper, toasted bread cubes, sherry vinegar, tomato paste, garlic and hazelnuts and puree.

8. 8

   With the machine on, slowly pour in the remaining 1/4 cup of olive oil.

9. 9

   Season the romesco sauce with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.