Simple Recipes for Every Day
Romesco Sauce

- Serves: 10
- Prep Time: 5 min
- Cook Time: 5 min
Ingredients
- 3/4 cup blanched almonds (or Marcona)
- 1/4 cup pine nuts (or more almonds or hazelnuts)
- 1 (14 oz) can fire roasted tomatoes, drained
- 1 (12 oz) jar roasted red peppers, drained
- 1/4 cup fresh parsley leaves
- 1 tsp smoked (Spanish) paprika
- 1 tsp salt
- 1/4 cup olive oil
- 2 tbsp sherry vinegar (or lemon juice)
- 3 garlic cloves, smashed
Method
Combine all of the romesco ingredients in a high speed blender add and blend until smooth.
Store in an airtight container in the refrigerator for up to 2 weeks.