This rich sauce, prepared by blending roasted red pepper with almonds, hazelnuts and toasted bread, is the classic accompaniment to grilled vegetables and fish in Spanish cuisine. With its velvety texture and roasted nut aroma, it adds richness to the table.
Toast the almonds, hazelnuts, and bread slice in a dry pan over low heat until lightly golden.
Coarsely chop the roasted red pepper, tomato, and garlic.
Blend all the ingredients with olive oil and red wine vinegar in a food processor until smooth.
Season with salt and let the sauce rest in the refrigerator for at least a few hours; serve alongside grilled vegetables or fish.
Allergen: contains almond and hazelnut (tree nuts), wheat (bread/gluten). Important: briefly toasting the nuts over low heat noticeably strengthens their aroma, but don't take your eyes off them, they can burn quickly. Note: don't over-toast the bread, a burnt taste can spread through the whole sauce and leave a bitter note.
Letting the sauce rest in the fridge overnight lets the flavors fully come together; in Spanish cuisine, romesco is usually prepared a day ahead and served the next day.
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