Name: Romesco sauce
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: ⅓ cup blanched almonds; 140 grams drained bottled fire roasted capsicum; 1 chopped clove garlic, ,; 1 teaspoon smoked paprika; ½ teaspoon chilli flakes; 1 tablespoon sherry vinegar; ¼ cup extra virgin olive oil; 2 tablespoons sour cream

This Spanish sauce, is tomato and roasted capsicum based with garlic and nuts – a little like pesto. You can serve it with meat, fish or vegeteables.

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Ingredients

⅓ cup blanched almonds

140 grams drained bottled fire roasted capsicum

1 chopped clove garlic, ,

1 teaspoon smoked paprika

½ teaspoon chilli flakes

1 tablespoon sherry vinegar

¼ cup extra virgin olive oil

2 tablespoons sour cream

Method

1.Preheat oven to 180°C/350°F.

2.Roast almonds on an oven tray 10 minutes or until lightly browned. Cool.

3.Process nuts with capsicum, garlic, paprika, chilli flakes and vinegar until smooth. With motor operating, gradually add olive oil until combined.

4.Transfer to a bowl; season. Swirl with sour cream.

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