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HAZELNUT ROMESCO

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course, Salad
Cuisine: American
Calories: 50
Ingredients Method

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

Method
 

  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.)