Romesco Sauce

Difficulty : Easy

Prep Time : 15 Minutes

Total Time : 30 Minutes

Serving Size: 4-6



Blanched Hazelnuts 75g

Garlic Cloves, Unpeeled 3

Roasted Red Peppers, Cut into rough cubes 250g

Olive Oil 20ml

Sherry Vinegar (use white wine vinegar if needed) 15g

Sweet Smoked Paprika 1 tsp

Cayenne Pepper 2 Pinches

Sea Salt ¼ tsp

Ground Pepper 2 Pinches


1. Preheat oven to 160C.

2. Place nuts and garlic on a tray and roast for about 8-10 minutes. Set aside to cook down.

3. Once cool peel garlic.

4. Place nuts into a blender and pulse until a smooth crumb.

5. Add all remaining ingredients to nuts in the blender and keep blending for 5 second bursts

until desired thickness.

6. Check seasoning then transfer to a bowl and cover until needed.

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