Romesco Sauce

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Preparation info

  • Difficulty

    Easy

  • Makes About

    2½ Cups

    Sauce

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About

Ingredients

  • Garlic, 2 cloves
  • Slivered almonds, 1 cup (4½ oz/140 g), toasted
  • Roasted red bell peppers (capsicums), 2 jars (12 oz/375 g each), drained
  • Sherry vinegar, 4 teaspoons
  • Smoked paprika, 2 teaspoons
  • Olive oil, 6 tablespoons (3 fl oz/90 ml)
  • Salt and freshly ground pepper

Method

In a food processor, finely chop the garlic. Add the almonds and pulse until finely chopped. Add the roasted peppers, vinegar, and paprika and process until smooth. With the motor running, gradually add