Romesco Pesto

By miss5elements

Can be made in a food processor: simply combine the ingredients and blend 20-30 seconds to a coarse paste. Chef Michela Larson prefers crushing them in a mortar and pestle, however – a slower process, which she finds results in a more aromatic, flavorful pesto.

This recipe calls for only 4 cloves of roasted garlic; roast the whole head, then wrap the remainder in plastic and refrigerate for later use, either in another recipe or spread on toasted bread. Pair this pesto with grilled vegetables or a roast beef sandwich.

Ingredients

• 1 head garlic
• 1/3 c EVOO, plus more for storing
• 15 blanched whole almonds
• 1 lg red bell pepper
• 1 jalapeno pepper
• 1/2 t kosher salt
• 1/4 c fresh mint leaves
• 1 T red wine vinegar
• 1/4 t freshly ground pepper

Details

Servings 1
Cooking time 70mins
Adapted from oprah.com

Preparation

Step 1

1. Preheat oven to 350.
2. Cut off top quarter of garlic & place head on a sheet of foil; drizzle w/ 1T EVOO & fold foil to seal.
3. Place in baking dish; bake 45 min, or until tender.
4. Let cool. Meanwhile, spread out almonds on a baking sheet.
5. Bake 8-10 min or until fragrant and golden. Let cool.
6. Turn a stove burner on high heat.
7. Place peppers on burner & roast for 12-15 min, turning regularly w/ tongs so peppers char evenly.
8. Place in a paper bag; seal & let stand (& steam) 5 min.
9. Peel off burnt skin & discard.
10. Cut peppers into quarters; remove & discard seeds.
11. Squeeze 4 cloves roasted garlic fro their skins into a mortar.
12. Add salt & 1/2 the almonds, peppers, mint & 1/2 the remaining EVOO.
13. Using a pestle, crush against the bottom & sides of mortar until a coarse paste forms.
14. Add remaining almonds, peppers, mint, & EVOO, crushing as directed.
15. Stir in vinegar & ground pepper.
16. Transfer to an airtight container, cover w/ a layer of EVOO, & refrigerate up to 5 dys.