Romesco Sauce

By KDHarmon

Ingredients

• 1 large roasted red bell pepper from a jar
• 1 garlic clove, smashed
• 1/2 cup slivered almonds, toasted
• 1/4 cup tomato purée
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons Sherry vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup extra-virgin olive oil
• Fine sea salt and freshly ground black pepper

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.

DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

Makes 1.5 cups.