Romesco Sauce Recipe
This is my take on the classic Spanish sauce, I like mine the traditional way thickened with toasted breadcrumbs, but you could easily leave those out for a slightly thinner Gluten-Free version of this sauce. Good quality smoked paprika really elevates this from something simple to some mysteriously complex.Recipe by Chef Brian Arnoff
Ingredients
- 1 clove garlic peeled
- ½ cup hazelnuts toasted
- ½ cup bread crumbs toasted or stale left over bread
- 2 - red bell peppers blackened on a gas stove, grill or broiler, charred skin removed and flesh set aside
- 2 tsp Spanish smoked paprika
- 2 tbsp sherry vinegar good quality
- 1 tbsp honey
- 1 sprinkling salt + pepper to taste
- 4 tbsp CBD olive oil
Instructions
- Add garlic clove to the food processor, pulse several times. Add hazelnuts and grind thoroughly until very fine. Add toasted bread crumbs or bread cubes, grind with nuts till fine. Add pepper and process for about 30 seconds until you have a gritty paste. Add paprika, sherry, honey, and salt and pepper. With a food processor running stream in oil, oil should emulsify and sauce should now look several shades lighter in color. Taste and re-season with additional salt, pepper, paprika, or sherry if necessary. Serve simply with crudites or any grilled meat. Pair with our CBD zucchini cakes, spread on a sandwich, or toss with some pasta as a light sauce.