Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
35 min
Inactive:
20 min
Cook:
15 min
Yield:
1 cup
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Salsa Romesco/ Romesco Sauce

Recipe courtesy of Annie Sibonney|Annie Sibonney

Romesco Sauce

Recipe courtesy of Ted Allen

Pork Kebabs With Romesco Sauce

Recipe courtesy of Anne Burrell

Broccoli with Walnut Romesco Sauce

Recipe courtesy of Food Network Kitchen

Grilled Tuna with Romesco Sauce

Recipe courtesy of Katie Lee

Red Crudites with Romesco Sauce

Recipe courtesy of Food Network Kitchen

Pantry Pasta with Romesco Sauce

Recipe courtesy of Food Network Kitchen

Spanish Omelet with Romesco Sauce

Recipe courtesy of Ted Allen

Beef and Scallop Skewers with Romesco Sauce

Recipe courtesy of Cat Cora

Browse Reviews By Keyword

          Latest Stories