Hazelnuts, pine nuts, almonds, or a mix of any of these are most typical nuts in romesco sauce. When blended with the red peppers, the sauce becomes creamy and thick with a rich nutty-sweet flavor. Raw garlic, a pinch of crushed red pepper flakes or cayenne, and a splash of red-wine vinegar all give the sauce its heat and tangy edge.
Along with fish and shellfish, this sauce is fantastic with pork chops, grilled vegetables, and roasted chicken. It can also make a quick pasta sauce or add some interest to a mid-week sandwich. You could even use a few spoonfuls to add richness to a gazpacho - or thin it out with broth for a soup all its own.
Check out these recipes:
• Romesco Sauce from Martha Stewart
• Roast Chicken Breasts with Romesco Sauce from Martha Stewart
• Halibut in Hazelnut Romesco with Potatoes from Bon Appeétit
• Grilled Green Onions with Romesco from Saveur
Pesto might always win the popularity contest, but we’ll definitely keep making the case for romesco!
(Image: Martha Stewart)