Click for Cookbook LOGIN
"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

ROMESCO SAUCE Recipe

5 stars - based on 1 vote
  Tried it? Rate this Recipe:
 

 

This recipe for ROMESCO SAUCE is from Best of the Best, 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:  
PREP TIME: 20 mins - YIELD: 1 pint

- 1 small to medium size jar of piquillo peppers from Spain
- handful of hazelnuts
- handful of almonds
- 4-6 anchovy fillets
- 1 bunch fresh basil leaves
- 1/4 C sherry vinegar
- 3 cloves of roasted garlic
- EVOO
- Salt and pepper
Directions:
Directions:
SPECIAL EQUIPMENT: food processor

1. Place all ingredients into bowl of processor, except EVOO

2. Process until everything is chopped up but not smooth.

3. With machine running, drizzle EVOO through top. Take care not to add too much oil. Sauce should be chunky.

4. Serve or store in frig up to 2 weeks.
Personal Notes:
Personal Notes:
This is a tasty spread on crackers with or without cheese but, I recommend a young Manchego to keep in the Spanish tradition.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

46W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!