Walnuts add flavor, texture and heart-healthy goodness to this nutty roasted pepper sauce. It’s delicious as a dip, pasta sauce, sandwich spread and even when paired with roast meats—you’ll want to try it on everything.
Watch Culinary Producer Grant Melton make it with Rach in the video above.
- 1 cup walnuts
- 1/3 cup olive oil
- 2 garlic cloves, thinly sliced or grated
- 2 tablespoons tomato paste
- One 12-ounce jar roasted piquillo or red peppers, drained
- 2 pickled cherry peppers
- 1/4 cup sherry vinegar
- 1 tablespoon honey , or light agave
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Preheat oven to 350˚F. Place walnuts on a small sheet tray and toast in the oven for 8 to 10 minutes. Let cool.
Put olive oil in a small skillet over medium-high heat. Once oil is warm, add garlic and tomato paste and stir until just fragrant, about 1 minute. Remove from heat and let cool.
Once nuts and tomato-garlic oil have cooled, add them to the bowl of a food processor with the roasted piquillo peppers, cherry peppers, sherry vinegar, honey, salt, smoked paprika and cayenne. Process until smooth, about 1 minute; scrape down sides, then run machine for 1 minute more.
Romesco can be made ahead of time and refrigerated for up to 1 week.