Description:
Hazelnut romesco is a sauce made with toasted hazelnuts, roasted red bell pepper, garlic, tomato paste, red wine vinegar, smoked paprika, and olive oil. It’s blended until smooth and can be used as a dip, sauce for vegetables, fish, or meat, or spread on sandwiches.
Jump to RecipeDirections:
1: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. (Sauce can be refrigerated for up to 2 days; bring to room temperature and stir to recombine before using.)
HAZELNUT ROMESCO
Hazelnut romesco is a sauce made with toasted hazelnuts, roasted red bell pepper, garlic, tomato paste, red wine vinegar, smoked paprika, and olive oil. It’s blended until smooth and can be used as a dip, sauce for vegetables, fish, or meat, or spread on sandwiches.
Ingredients
- ⅔ cup jarred roasted red peppers patted dry
- ¼ cup hazelnuts toasted and skinned
- ¼ cup fresh parsley leaves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 garlic clove minced
- ¼ teaspoon table salt
Instructions
- Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. (Sauce can be refrigerated for up to 2 days; bring to room temperature and stir to recombine before using.)