Hazelnut Romesco Sauce Recipe

1. 1

   Puree 2 roasted red bell peppers and their juices in the bowl of a food processor.

2. 2

   Without washing the bowl, transfer the puree to a small pot and cook slowly until its thick enough to hold its shape, about 10 minutes.

3. 3

   Place 6 cloves garlic and 1/2 cup olive oil in a small pot and cook together until the garlic is lightly browned, about 10 minutes.

4. 4

   Add 1 thick slice French bread cut into rough cubes and cook 2 minutes longer, or until lightly browned.

5. 5

   Place the pepper paste, 1/4 pound lightly toasted and skinned hazelnuts, and the garlic, bread cubes, and their cooking oil back into the food processor.

6. 6

   Process to a chunky paste, then add 1 1/2 teaspoons pimenton and 1/2 cup olive oil and process again until a thick, rose-colored paste the consistency of mayonnaise is obtained.

7. 7

   Serve the sauce with seafood or vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.