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Romesco Pesto Recipe

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This recipe for Romesco Pesto is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 roasted garlic cloves
1/3 c. olive oil
15 blanched whole almonds
1 lg red bell pepper
1 jalapeno
1/2 t. kosher salt
1/4 c. mint leaves
1 T. red wine vinegar
1/4 t. pepper
Directions:
Directions:
Oven 350º
Roast almonds 8-10 min. Cool
Roast red pepper over flame, bowl with plastic wrap to cool. Peel and seed and core.
Blender: min incredients oil last to drizzle.
Transfer to airtight bowl, cover with thin layer of olive oil.
Refrigerate up to 5 days.
Personal Notes:
Personal Notes:
Wonderful with grilled veg like leeks, zucchini, eggplant
Also on roast beef sandwich.

 

 

 

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