- 3
Ingredients
- Grapeseed or olive oil
- 1 cup skinned, raw hazelnuts
- 1/2 cup skinned, raw almonds
- 2 1/4-inch-thick baguette slices
- 2 garlic cloves
- 1 cup cold water
- 1/3 cup jarred piquillo peppers
- 1 1/2 teaspoons tomato powder
- 1 1/2 teaspoons red wine vinegar
- 1 1/2 teaspoons kosher salt
- 1 cup extra-virgin olive oil
- Grilled vegetables, for serving
- Fresh goat cheese, for serving
Preparation
Step 1
DIRECTIONS
1. In a medium saucepan, heat 3 inches of grapeseed oil over medium-high heat until the oil reaches 350° on a digital thermometer. Add the hazelnuts and fry until golden, 3 to 5 minutes. Use a slotted spoon or frying spider to transfer to a paper-towel-lined plate. Repeat with the almonds, cooking until golden, 3 to 4 minutes. Transfer to the plate and then turn off the heat.
2. Add the bread to the oil and cook until golden on both sides, about 2 minutes total. Remove and transfer to the paper-towel-lined plate. Fry the garlic until golden, about 3 minutes, then transfer it to the paper-towel-lined plate.
3. Transfer the hazelnuts, almonds, bread and garlic to a blender. Add the water, piquillo peppers, tomato powder, vinegar and salt and blend on high speed, adding the olive oil in a slow and steady stream to emulsify and create a thick mixture. Pour into a medium bowl and serve with grilled vegetables and goat cheese or refrigerate in an airtight container for up to 5 days.