Lucy's Spice Box created the most an unforgettable platter of vegetables to dip into a Romesco sauce at one of our events earlier this year. We can't stop thinking about it! Her elegant appetizer paired with our vertical Tempranillo tasting proved to be so addicting, we simply had to share her recipe.
All you need is a blender or food processor, plus a small spatula to scoop up every last drop.
Romesco Sauce Ingredients
¾ salted and roasted almonds
3 Piquillo Peppers from a jar
1 garlic clove, smashed
¼ cup tomato puree
2-3 Tbs chopped flat leaf parsley
2 Tbs Sherry vinegar (or Sherry!)
1 Tsp smoked paprika
½ Tsp cayenne pepper
¼ - ½ cup extra virgin olive oil
Directions
In small food processor, grind up almonds until chunky.
Add peppers, garlic, tomato paste, parsley, sherry, paprika and cayenne. Pulse until very finely chopped.
Slowly add oil and process to desired consistency.
Season with salt and pepper.
Can be made 1 week ahead. Cover and chill.
Lucy paired it with vegetables, but it also goes well with grilled meats, crispy potatoes, eggs and so much more!
Pair your meal or appetizer with our 2013 Tempranillo for an elegant touch...
