Hazelnut romesco
Brick-red, smoky, thick. Spoon it onto grilled vegetables, fish, eggs, or directly onto bread.
The Catalan sauce, hazelnut version. Roasted peppers, tomato, hazelnuts, sherry vinegar, smoked paprika. Pulse, don't puree — texture is the point.
Ingredients
- 200 g jarred roasted red peppers, drained
- 150 g dark-roast hazelnuts
- 1 small tomato, halved
- 2 cloves garlic
- 1 tbsp sherry vinegar
- 1 tsp smoked paprika
- pinch cayenne
- 100 ml olive oil
- salt
Method
- Char the tomato and garlic in a dry pan, skin on, until blackened in patches. Slip off the skins.
- Combine everything except the oil in a food processor. Pulse to a rough paste — visible nut chunks.
- With the motor running, drizzle in the oil. Stop when it's thick but spreadable. Salt to taste.
- Eat warm or cold. Better the next day.
Notes
Toast the hazelnuts again for two minutes if they aren't already deeply roasted — you want them aggressive in the sauce.