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Walnut Romesco
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Walnuts add flavor, texture and heart-healthy goodness to this nutty roasted pepper sauce. It's delicious as a dip, pasta sauce, sandwich spread and even when paired with roast meats—you'll want to try it on everything.
Watch Culinary Producer Grant Melton make it with Rach in the video above.
Ingredients
- 1 cup walnuts
- ⅓ cup olive oil
- 2 cloves garlic, thinly sliced or grated
- 2 tablespoons tomato paste
- One 12-ounce jar roasted piquillo or red peppers, drained
- 2 pickled cherry peppers
- ¼ cup sherry vinegar
- 1 tablespoon honey , or light agave
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Yield
Serves: 2 cups
Preparation
Preheat oven to 350˚F. Place walnuts on a small sheet tray and toast in the oven for 8 to 10 minutes. Let cool.
Put olive oil in a small skillet over medium-high heat. Once oil is warm, add garlic and tomato paste and stir until just fragrant, about 1 minute. Remove from heat and let cool.
Once nuts and tomato-garlic oil have cooled, add them to the bowl of a food processor with the roasted piquillo peppers, cherry peppers, sherry vinegar, honey, salt, smoked paprika and cayenne. Process until smooth, about 1 minute; scrape down sides, then run machine for 1 minute more.
Romesco can be made ahead of time and refrigerated for up to 1 week.
