Broccoli with Walnut Romesco Sauce
Saute 2 garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes. Puree with one 3-ounce jar roasted red peppers (drained), 1/2 cup walnuts, 2 tablespoons water, 1 tablespoon each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon ancho chile powder. Serve with steamed broccoli.
Photograph by Justin Walker
Thank you! your flag was submitted.