Sun-Dried Tomato Romesco

Photo: Sarah Pember

Ingredients

1/4 cup hazelnuts

1/4 cup roasted almonds

cup freshly grated Parmesan cheese

2 cloves garlic, minced

1 whole 12 oz. jar roasted red peppers (or about 2- 3 fresh red bell peppers, roasted)

1/4 tablespoon c. sun-dried tomatoes, packed in oil (or ¼ c. soft sun-dried

2 tablespoons red wine vinegar, according to desired consistency

1/4 teaspoon salt

1/4 teaspoon crushed red pepper (or more, to taste)

Preparation

Combine hazelnuts, almonds, Parmesan, and garlic in a food processor. Pulse until finely ground.

Add roasted red peppers, sun-dried tomatoes, vinegar, salt, and red pepper.

Process until smooth, or desired consistency.

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About

Serve as a dip with warm or toasted bread and raw vegetables, use as a sandwich spread, or toss with hot pasta for a pesto-like sauce. This would also be good as a substitute for standard pizza sauce. Or follow in the Catalonian tradition and use the Romesco as a sauce for seafood or poultry.