Romesco Sauce (250ml) Recipe

1. Toast Almonds (if not already roasted)

If using raw almonds, toast them in a dry skillet over medium heat for 5–7 minutes, stirring frequently until golden and fragrant. Let cool.

2. In a food processor or blender, combine roasted almonds, piquillo peppers, garlic, smoked paprika, sherry vinegar, salt, and pepper.

3. Begin blending while slowly drizzling in the olive oil until the mixture is smooth but still slightly textured.

4. Taste and adjust seasoning with additional salt, vinegar, or paprika as desired.

5. Transfer the sauce to a container and let sit for at least 15 minutes before serving to allow flavors to meld.