Spanish Romesco Sauce. Wonderful with Roasted Vegetables and Seafood

Why you will like this recipe

This is a Sunday Art of Flavour Post reader Vincent Newman's recipe suggestion. He notes that it is a recipe made in heaven for roast vegetables and swordfish steaks. We can only agree !

• 65g Pouch - $7.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

2 x Medium/large red peppers. Roasted and peeled - see method

Olive oil

2 x Garlic cloves grated or very finely diced

1 x 250g sun dried tomatoes - drained

1/2 x Cup toasted almonds

1/2 x Cup hazelnuts - skin removed. Important

2 x Teaspoons sherry vinegar

Juice half lemon

Salt to your taste or diet

3 x Teaspoons of the Romesco Seasoning. The Seasoning contains: Smoky Paprika, Sweet Paprika, Parsley, Black Pepper, Garlic, Chili Flakes

Method

Roast the red peppers until the skin starts to crinkle then place in a plastic bag for 5 minutes to loosen the skin then peel. Then gather all the ingredients together, place in a food processor and blend to your preferred texture and smoothness