Romesco sauce is a delicious Spanish roasted red pepper and nut sauce, that takes 10 mins to make and can be used in many different ways, from a pasta coating to a deliciously savoury sauce that goes perfectly with fish and veg! Give it a try! See tips for a few extra bonuses.
Prep time 5mins
Cooking time 10mins
100g walnuts
4 jarred red peppers
3 garlic cloves
1tsp smoked paprika
1/2tsp chilli flakes
Juice and zest of 1 lemon
120ml extra virgin olive oil
Salt to taste
Heat the oven to 200c and place the walnuts on a baking tray, pop in the oven to gently roast for about 8-10 mins, tossing half way through.
Once the walnuts are nicely toasted take them out of the oven and allow to cool, this should only take about 5 mins.
While they are cooling add the peppers, garlic, paprika, chilli flakes and lemon zest and juice into a blender, then add about 2/3rds of the cooled walnuts, reserving some for a garnish.
Turn the blender on and blend until smooth, or you have reached your desire consistency... when you are happy with the consistency keep the blender on and very slowly pour the extra virgin olive oil in, until you have a delicious glossy sauce.
Turn the blender off and have a taste, season with salt, mixing after each addition until you are happy with the seasoning, you can add a tiny squeeze more of lemon if if you find the sauce a bit rich.
You can use any nuts or seeds that you have spare instead of walnuts, like pine nuts, almonds, sunflower seeds etc.
Can also be used the base for a seafood stew, just thin the sauce out with some stock and cook some delicious seafood like clams or mussels in the broth and it makes a delicious seafood stew.
