Romesco Pesto

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cut off top quarter of garlic and place head on a sheet of foil; drizzle with 1 tablespoon olive oil and fold foil to seal.

3. 3

   Place in baking dish; bake 45 minutes or until tender.

4. 4

   Let cool.

5. 5

   Meanwhile, spread out almonds on a baking sheet; bake 8 to 10 minutes or until fragrant and golden.

6. 6

   Let cool.

7. 7

   Turn a stove burner on high heat.

8. 8

   Place peppers on burner and roast 12 to 15 minutes, turning regularly with tongs so peppers char evenly.

9. 9

   Place in a paper bag; seal and let stand (and steam) 5 minutes.

10. 10

    Peel off blackened skin and discard.

11. 11

    Cut peppers into quarters; remove and discard seeds and core.

12. 12

    Squeeze 4 cloves roasted garlic from their skins into a mortar.

13. 13

    Add salt and 1/2 of the almonds, peppers, mint, and 1/2 of remaining olive oil.

14. 14

    Using a pestle, crush against bottom and sides of mortar until a coarse paste forms.

15. 15

    Add remaining almonds, peppers, mint, and olive oil, crushing as directed.

16. 16

    Stir in vinegar and ground pepper.

17. 17

    Transfer to an airtight container, cover with a layer of extra-virgin olive oil, and refrigerate up to 5 days.

No additional tips available.