Smoky romesco

Smoky romesco

By
From
Smith & Daughters
Makes
500 g
Photographer
Bonnie Savage

This is a really classic, everyday Spanish sauce that Shannon grew up eating. Romesco is made using nuts. We’ve chosen almonds for this recipe but, by all means, use any nuts you have on hand. This recipe is also a great way to use up stale bread. There’s really no limit to this sauce: pair it with green beans, zucchini, pasta, potato salad, on bread. At the restaurant we combo it with chargrilled asparagus. But we’ve also slathered smashed fried baby potatoes with this and chimichurri. We highly recommend you do this.

Ingredients

Quantity Ingredient
2 large tomatoes
1 red capsicum
145ml olive oil
50g bread, (use gluten-free, if desired)
40g almonds, toasted, (replace with pepitas/pumpkin seeds or sunflŒower seeds for a nut-free version)
1/2 teaspoon chilli flakes
2 garlic cloves, peeled
small handful mint leaves, chopped
small handful flŒat-leaf parsley leaves, chopped
1 teaspoon ground cumin
2 teaspoons smoked paprika
60ml pedro ximenez sherry, (optional, but worth it)
1/2 lemon, juiced
1 tablespoon sherry vinegar
1 tablespoon capers
1 teaspoon salt flakes
1/2 teaspoon black pepper

Method

  1. Heat a chargrill pan over high heat and grill the tomatoes and capsicum until blackened all over. Alternatively, grill the veg under the grill on a high heat. Transfer to a bowl and cover with plastic wrap for a few minutes to steam. When cool enough to handle, remove the skins. Do not rinse under water – a little bit of char is good.
  2. Heat 1 tablespoon of the oil in a small frying pan over medium heat. Add the bread and fry until golden on both sides.
  3. Transfer the bread to a food processor or blender and add all of the remaining ingredients except the remaining oil. Blend until smooth then, with the motor running, slowly add the oil until well combined. Check the seasoning and adjust to taste.
  4. Romesco sauce will keep for up to 4 days in the fridge.
Tags:
Vegan
Plant-based
Vegetarian
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