Romesco sauce is quick and easy to make. It’s amazingly delicious and goes with almost everything, light meat, veggies and fish. Nutritionally it is super-healthy, lots of the good stuff and no naughties so can be enjoyed by just about everyone.
A sauce for meat, fish, pasta, pulses and veggies
A filler for sandwiches
Great on toast
At least 2 of your 5 a day
Traditionally served with fish. It is also great with potatoes,cauliflower, tofu, or even simply cooked chicken, turkey or pork fillet. It works just as well as a dip for fresh veggies or crackers. Also use as sandwich filling with salad.
Chef’s tip: You can make this sauce entirely raw and it is even easier. Just take all the ingredients, place in blender and whiz until a chunky not too smooth sauce.
2tbspApple-cider or red wine vinegarYou can use lemon juice, but you will probably want slightly less
2large red peppers
25gHazelnuts or cobnuts
Roast tomatoes in a hot oven, about 220C for 15 minutes and remove seeds.
Very lightly toast hazelnuts and almonds in the oven, about 180C until v light straw colour not brown. Watch very carefully, after a few minutes they cook much faster and can burn really easily. So Have a look every couple of minutes.
Char-grill red peppers. Slice red peppers, de-seed and place flat under hot grill, skin side up. Grill until skin is black. Hold pepper under slowly running cold tap and the charred skin will come off. Place the skinned red peppers in the blender.
Now add all the other ingredients to the blender and whiz until the sauce is thick but still somewhat textured.
Serve warm or cold.
Store in fridge up to 5 days.
Add a small pinch of salt if required. I don't because it is so flavoursome it doesn't really need it.
Add to soups or salads
Try stirred into mayonnaise or yoghurt for a flavoursome sauce or just dollop into salads. Add to soup for extra flavour; particularly good with lentil, lentil or bean soups.
If you want to thicken it up a little more add either a little Flax Farm ground golden linseed or increase the quantity of nuts.