Romesco Sauce

Makes about 500ml (enough for 6–8 servings as a dip or accompaniment)

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

  • 2 large red peppers (about 250g), halved and deseeded
  • 2 medium tomatoes (about 200g), halved
  • 2 cloves garlic (about 7g), unpeeled
  • 40g blanched almonds
  • 40g hazelnuts, skins removed
  • 2 tbsp olive oil (about 30ml)
  • 1 tbsp sherry vinegar (about 15ml)
  • 1 tsp smoked paprika (about 3g)
  • ½ tsp sea salt (about 2g)
  • Black pepper, to taste

Method

  1. Roast the vegetables
    Preheat oven to 200°C (fan 180°C). Place peppers, tomatoes, and garlic on a baking tray. Roast for 15 minutes until skins blister and soften.
  2. Toast the nuts
    In a dry frying pan over medium heat, toast almonds and hazelnuts until golden, about 3 minutes.
  3. Peel and prepare
    Once roasted, remove skins from peppers and tomatoes. Squeeze roasted garlic from skins.
  4. Blend the sauce
    Place roasted vegetables, toasted nuts, olive oil, vinegar, smoked paprika, salt, and pepper in a blender. Blend until smooth.
  5. Adjust seasoning
    Taste and adjust with extra vinegar, salt, or paprika as desired.

Chef’s Note

Romesco sauce pairs beautifully with grilled seafood, roasted vegetables, or fresh crusty bread. Store in the fridge for up to 5 days.