This recipe takes 30 minutes or fewer.
Think of romesco as pesto’s lesser-known cousin—it’s also made with nuts, garlic and olive oil but uses tomatoes and peppers, not basil. Romesco sauce is used to jazz up traditional tortillas and roasted vegetables. It also makes a luscious dip for pita wedges.
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Makes about 1 1/3 cups
1/4 cup slivered almonds
1/4 cup chopped hazelnuts
1/4 cup panko breadcrumbs, or 1/4 cup fresh breadcrumbs
1 clove garlic, minced (about 1 tsp.)
1/4 tsp. salt
1 small tomato, seeded and diced (about 1 cup)
1 7-oz. jar roasted red peppers, drained and rinsed
2 Tbs. olive oil
1 Tbs. sherry or red wine vinegar
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
1. Toast almonds and hazelnuts in skillet over medium-low heat 3 to 5 minutes or until browned and fragrant, stirring constantly. Remove from heat, and cool.
2. Pulse toasted nuts, breadcrumbs, garlic and salt in food processor or blender until nuts are finely ground. Add tomato, red peppers, oil, vinegar, paprika, crushed red pepper and ground black pepper to taste. Purée until smooth. Transfer to serving bowl. Spoon over wedges of Potato and Asparagus Tortillas.