Ted and I first had romesco sauce during a cooking demo at Williams-Sonoma. We used to have the recipes from the class & this was the main thing we would make from the demo. I thought it would be a good accompaniment for grilled chicken. When I went to find the recipe it was no where to be found. A internet search didn’t turn up anything that matched my memory so I made this up using a couple of sources & what we had kicking around the kitchen.
Prep and Cook Time: 15 minutes
• 1/2 cup slivered blanched almonds
• 1/2 cup chopped, skinned hazelnuts
• 2 cloves garlic, rough chopped
• 3 pieces of white bread, cut into cubes
• 1 14.5 oz. can of fire roasted tomatoes, well drained
• 1 roasted red pepper, rough chopped (I used jarred)
• 1/2 cup extra virgin olive oil
• 1 Tbsp. red wine vinegar
• salt & pepper to taste
- In a dry skillet toast the almond & hazelnuts until lightly browned.
- Move the nuts to the bowl of a food processor and pulse until they are coursely ground.
- Add the garlic and pulse to incorporate.
- Add the drained tomatoes, roasted red pepper & bread cubes. Turn the food processor on until they are well combined.
- With the food processor running drizzle in the olive oil & red wine vinegar.
- Taste, season with salt & pepper, taste again. A final whirl with the food processor doesn’t hurt.
Makes about 3 cups of sauce.