Romesco sauce
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This classic romesco sauce recipe is full of flavour from peppers, nuts and paprika. Traditionally served as an accompaniment to fish, a variation of this Catalan sauce is also eaten with grilled calçots during the winter harvest.
First published in 2016
Ingredients
Metric
Imperial
- 100g of roasted red peppers, from a jar
- 60g of almonds
- 50g of hazelnuts
- 1 slice of white bread, stale
- 1 garlic clove
- 1 tsp paprika
- 1 tbsp of sherry vinegar
- 100ml of extra virgin olive oil
- salt
SAVE RECIPE
Method
1
Preheat the oven to 160°C/gas mark 3
2
Place the almonds, hazelnuts and bread in the oven for about 10 minutes until the nuts are toasted and golden brown and the bread has dried out. Leave to cool
3
Place everything in a food processor and blend until you obtain a coarse consistency. Season to taste, adding a little more oil if you prefer a thinner sauce
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