Page 6 - AM holiday recipes_2021_sm

David’s

Romesco

Sauce

1
cup whole blanched almonds, toasted Finely grind almonds, bread, garlic, and red pepper
3
1 slice firm white sandwich bread, crust discarded and flakes in a food processor. Add roasted peppers,
bread torn into pieces vinegar, and salt, then purée, adding oil in a slow stream.

2 large garlic cloves Season with black pepper.
1
teaspoon dried hot red pepper flakes
2
1
cup coarsely chopped drained bottled roasted
2
red peppers
2 tablespoons red-wine vinegar

1
teaspoon salt, or to taste
2
1
cup extra-virgin olive oil
4

This is a version of a Spanish Romesco sauce that is delish. I made this so many times for parties
and always get requests for the recipe. I even catered my friend’s very small wedding using this
sauce to go with grilled fish. This sauce is super-versatile and quick to prepare. Goes great
with fish, chicken (really any meat), roasted veggies— you name it. Awesome as a dip for
yummy bread, as a sandwich spread, and with a raw veggie platter.
I recommend doubling the batch!

~David Vaughan