Romesco
1 portions
10mA sweet and nutty sauce of Catalonian origin, great with fish and vegetables. This is a simplified version that you can whip up on short notice.
What you will need
2 cloves Garlic
½ cup Unsalted Almonds
1 Tbsp Sherry Vinegar
1 tsp Smoked Paprika
12 oz. Roasted Red Peppers
(Nutritional facts 154 calories, 10.73 g fat, 12.13 g carbohydrates, 4.73 g protein, undefined mg cholesterol, 233 mg sodium)How to cook
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Gather your ingredients.
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Place peeled garlic cloves in a blender or small food processor.
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Add the almonds.
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Pulse repeatedly, chopping to a rough paste.
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Add the sherry vinegar.
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Add the paprika.
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Strain the roasted red peppers and add them to the chopper.
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Pulse repeatedly, stopping several times to scrape down the sides. Then, chop continuously for about 30-60 seconds to form a chunky purée.
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