Walnut Romesco Sauce
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 4 to 6 servings
Ingredients
1 14-ounce can diced tomatoes
2 roasted red peppers, freshly roasted or from the jar
2 cloves garlic
1/2 cup toasted walnuts
2 tablespoons white wine vinegar
2 tablespoons olive oil
A good pinch of paprika
Kosher salt and black pepper
Directions
- In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.
