Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 cups
- 12 blanched almonds or almond slivers
- 10-12 hazelnuts
- 1 head garlic
- 1 slice stale bread
- 2 ripe medium size tomatoes, or 1 large tomato
- 2 large roasted red peppers, well-drained
- 1 cup extra virgin olive oil
- 1/2 cup red wine or sherry vinegar (approximately)
- 1/4 tsp red pepper flakes or small hot pepper (optional)
Note: Add approximately 15 minutes to preparation time if blanching almonds.
This romesco sauce recipe makes about 2 cups of sauce.
Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven (or toaster oven) for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.
If almonds are not already blanched: While garlic is roasting, blanch almonds, then peel. For easy step-by-step instructions on blanching almonds, read About.com Greek Food Guide's, How to Make Blanched Almonds.
Make sure almonds are completely dry after blanching. Place almonds and hazelnuts into food processor and process until finely ground.
Pour a few tablespoons of virgin olive oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool on a plate or paper towel.
Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.
Once bread is cooled, tear into 6 pieces and process with the nuts. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.
While processor is running, slowly drizzle in the oil and vinegar. Add salt to taste.
Serve with meat, fish, poultry or vegetables.
Store in refrigerator for up to 7 days.
Watch a video recipe: How to Make Spanish Romesco Sauce with Chef John Mitzewich.