Romesco Sauce
Ingredients
-
1 bread slice
-
⅓ cup almonds
-
2 garlic cloves
-
½ cup roasted red peppers
-
½ teaspoon smoked paprika
-
2 tablespoons sherry vinegar
-
½ teaspoon red pepper flakes
Tools
-
measuring cups
-
measuring spoons
-
spatula
-
June Pan
-
liquid measuring cup
-
food processor
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Lightly toast the bread
Place the bread slice directly on the middle shelf of the June Oven. June will notify you when the toast is ready. Carefully remove the toast from the June Oven and set aside.
1 bread slice
June Oven
Prepare the almonds
Spread the almonds in a single layer on the June Pan.
⅓ cup almonds
June Pan
measuring cups
Toast the almonds
Place the almonds on the middle shelf of the June Oven. Toast about 7 minutes, until the almonds have darkened and smell nutty. June will notify you when the nuts are ready. Remove the almonds from the June Oven and allow to cool completely on the June Pan.
Start the sauce
Tear the toast into pieces and place in the base of a food processor. Add the cooled almonds and garlic. Pulse until finely ground, 8-10 long pulses.
2 garlic cloves
food processor
Add ingredients
Add the roasted red peppers, smoked paprika, sherry vinegar, red pepper flakes and salt to the food processor and pulse until incorporated, 2-3 long pulses.
½ cup roasted red peppers
½ teaspoon smoked paprika
2 tablespoons sherry vinegar
¾ teaspoon salt
½ teaspoon red pepper flakes
measuring spoons
Add oil
Add the oil through the food processor’s feed tube, pulsing the processor as the oil drizzles through the tube. Pulse until well-incorporated.
liquid measuring cup
¼ cup extra-virgin olive oil
Serve or store
Scrape the romesco into a bowl to serve or transfer to an airtight container and refrigerate for future use.
spatula
