Yellow Romesco Recipe (Catalonian Sweet Pepper & Nut Sauce)
Servings 35 -40
Calories 53kcal
Ingredients
- ½ cup almonds
- ½ cup chopped hazelnuts
- 4 cloves of garlic coarse chopped
- 2 tbs Panko crumbs
- ¼ teaspoon white pepper
- ¼ teaspoon turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon Kosher salt
- zest of one lemon
- 2 tbs lemon juice
- 3 tbs white vinegar
- ¼ cup roasted yellow tomato*
- 1 cup roasted yellow pepper with ¼ cup of the juices
- ¼ cup smoked olive oil
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 400 degrees and quickly toast the nuts (just a few minutes). Cool for a few minutes.
- Place nuts in food processor and pulse until well chopped.
- Add garlic and Panko, pulse to mince.
- Add the white pepper, turmeric, paprika, salt and lemon zest. Pulse a few times.
- Add the lemon juice, tomatoes, peppers and pepper juice. Pulse until smooth, then add the oil and pulse until creamy.
- The sauce can be served immediately, but is better the next day, as it benefits from being given some time for the flavors to meld.
Notes
*Some better grocers sell roasted yellow tomatoes, otherwise, toss small yellow tomatoes in oil oil with a bit of thyme and a pinch of Kosher salt and bake at 275 for 2 ½ to 3 hours.
Nutrition
Calories: 53kcal | Carbohydrates: 1g | Fat: 5g | Sodium: 95mg | Potassium: 24mg | Vitamin A: 55IU | Vitamin C: 2.4mg | Calcium: 11mg | Iron: 0.3mg