Romesco is a Catalan sauce traditionally served in the spring with grilled green onions. Since it has no dairy, eggs or broth it’s been served for centuries during Lent, which also means it’s a good recipe to pull out if you need to feed a vegan.
Below is my best estimate of what went into last Friday’s Romesco sauce. If you read recipes for this sauce online the quantities for each ingredient vary widely, which is a sure sign that the recipe can be heavily adapted and still make something delicious. I usually make Muhammara when I’m in the mood for a red pepper and nut sauce, and with the optional add ins this sauce veers in that direction. I’d suggest making the traditional style first and letting it sit in the fridge overnight, then tweaking the seasonings to taste.
2 large red bell peppers, roasted & skinned (or one 12 ounce can, drained)
1/2 cup roasted & roughly skinned almonds, hazelnuts, or a combination
1/4 cup (or more) olive oil
1 tablespoon (or more) smoked paprika
2 teaspoons tomato paste, or two roasted & skinned tomatoes
2 medium garlic cloves
1 tablespoon sherry vinegar, or to taste
1/2 teaspoon salt
A pinch of cumin
Half a tablespoon pomegranate molasses
Combine all ingredients in the bowl of a food processor or a blender and process until purred and well combined. It will still be slightly textured, which is desirable. Serve as a sauce poured over vegetables or meat, or as a dip with grilled or fresh vegetables.