This slightly sweet, mildly spicy Romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 25m
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.
- Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.
Nutrition Facts : Calories 72 g, Fat 6 g, Fiber 1 g, Protein 2 g
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