Piquant, nutty, and rich Catalan romesco sauce improves everything it touches, from a simple piece of fish to turkey meatballs, a Spanish tortilla, and roasted vegetables. There are countless takes on it, but most include a blend of roasted tomatoes and/or sweet peppers, nuts, garlic, and paprika. For tang, you might find sherry or red wine vinegar or even lemon juice. Recipes often call for breadcrumbs or stale bread as a binder; many use earthy dried ñora peppers. There are also versions with green garlic, pine nuts, and fresh tomatoes. And like classic Genovese pesto, it’s traditionally made using a mortar and pestle.
Ingredients
Makes about 1½ cups
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Preparation
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Step 1
Pulse 1 large roasted red bell pepper from a jar, 1 garlic clove, smashed, ½ cup slivered almonds, toasted, ¼ cup tomato purée, 2 Tbsp. chopped flat-leaf parsley, 2 Tbsp. sherry vinegar, 1 tsp. smoked paprika, and ½ tsp. cayenne pepper in a food processor until very finely chopped.
Step 2
With motor running, slowly add ½ cup extra-virgin olive oil; process until smooth. Season with fine sea salt and freshly ground black pepper.
Do Ahead: Romesco can be made 1 week ahead. Cover and chill.