Recipe | Hazelnut romesco sauce

Romesco is one of those true Mediterranean classics made with almonds, capsicums and tinned tomatoes.

Mine has hazelnuts for a sweet, nutty depth and sundried tomatoes to give you that instant hit of intensity. With a hint of garlic and tangy red wine vinegar, and let’s not forget a smoky touch of paprika, it’s a rich, complex sauce that really sings. It’s great with seafood [such as the one-pan salmon with smashed potatoes recipe] or as a dip or a base for roast veggies.

Makes approx. 2 cups

GF, DF

Ingredients

200g roasted red peppers from a jar, drained

½ cup sun-dried tomatoes

⅔ cup hazelnuts, roasted and skins removed

1 clove garlic, grated

1 tbsp red wine vinegar

1 tsp smoked paprika

¼ cup olive oil

salt and pepper

Method

Tip the drained peppers into a food processor with the sun-dried tomatoes, hazelnuts, garlic, vinegar and smoked paprika, then blitz to a chunky paste.

With the motor still running, slowly drizzle in the oil, leaving the mixture semi-chunky. Add salt and pepper to taste.

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More recipes from My Weekend Table — 

Kūmara gnocchi with burnt sage butter & pecorino

Roast butternut & beet salad with orange whipped feta & hazelnuts

One-pan salmon with smashed potatoes, romesco & satsumas