Equipment
* optional
Ingredients
Base Elements
- 250 g roasted red peppers, drained if jarred, roughly chopped
- 60 g blanched almonds, toasted
- 2 garlic, peeled and smashed
Seasoning and Liquids
- 80 ml extra virgin olive oil, room temperature
- 15 ml sherry vinegar
- 3 g smoked paprika, ground
- 4 g kosher salt
Nutrition (per serving)
Method
If your almonds are raw, toast them in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until fragrant and lightly golden. Allow them to cool completely.
Place the cooled toasted almonds and smashed garlic cloves into the bowl of a food processor.
Pulse the almonds and garlic 8 to 10 times until they resemble coarse sand. Scrape down the sides with a spatula.
Add the roasted red peppers, sherry vinegar, smoked paprika, and kosher salt to the food processor.
Process the mixture on high for about 30 seconds until a thick, textured paste forms. It should not be completely smooth.
With the food processor running on a low setting, slowly drizzle the extra virgin olive oil through the feed tube to create an emulsion. Taste and adjust seasoning if necessary.
Chef's Notes
- For a thicker, more traditional Romesco texture, blend in a slice of stale, toasted sourdough or baguette during the initial almond processing stage.
- Using jarred roasted red peppers saves significant time, but charring your own fresh red bell peppers adds an incomparable depth and smoky sweetness.
- Extra virgin olive oil can sometimes turn bitter when subjected to the high-speed blades of a food processor for too long. Process just until combined, or fold the oil in by hand with a whisk.
- This sauce benefits greatly from sitting. Making it 1 to 2 hours in advance, or even the day before, allows the garlic and smoked paprika to permeate the oil thoroughly.
Storage
Refrigerator: 1 week — Store in an airtight jar. A thin layer of olive oil on top helps preserve freshness.
Freezer: 3 months — Freeze in ice cube trays for easy portioning, then transfer to a sealed bag.
Reheating: Thaw overnight in the refrigerator. Serve at room temperature.
