Romesco Sauce

Name: Romesco Sauce
Cook time: 5 min
Yield: 1 cup
Ingredients: 1 large roasted red bell pepper from a jar; 1 garlic clove, smashed; ½ cup slivered almonds, toasted; ¼ cup tomato purée; 2 Tbsp. chopped flat-leaf parsley; 2 Tbsp. sherry vinegar; 1 tsp. smoked paprika; ½ tsp. cayenne pepper; ½ cup extra-virgin olive oil; Fine sea salt and freshly ground black pepper

Description: This recipe for romesco sauce improves anything you make alongside it, from steak to roasted cauliflower. A batch will hold in an airtight container for a week.

Cook Time: 5

Ingredients

1 large roasted red bell pepper from a jar
1 garlic clove, smashed
½ cup slivered almonds, toasted
¼ cup tomato purée
2 Tbsp. chopped flat-leaf parsley
2 Tbsp. sherry vinegar
1 tsp. smoked paprika
½ tsp. cayenne pepper
½ cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Instructions

Pulse 1 large roasted red bell pepper from a jar, 1 garlic clove, smashed, ½ cup slivered almonds, toasted, ¼ cup tomato purée, 2 Tbsp. chopped flat-leaf parsley, 2 Tbsp. sherry vinegar, 1 tsp. smoked paprika, and ½ tsp. cayenne pepper in a food processor until very finely chopped.
With motor running, slowly add ½ cup extra-virgin olive oil; process until smooth. Season with fine sea salt and freshly ground black pepper. Do Ahead: Romesco can be made 1 week ahead. Cover and chill.