Sun-Dried Tomato Romesco
By: Sarah Pember
Published: Friday, July 23, 2010 - 8:59am

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

1 Combine hazelnuts, almonds, Parmesan, and garlic in a food processor. Pulse until finely ground. 2 Add roasted red peppers, sun-dried tomatoes, vinegar, salt, and red pepper. 3 Process until smooth, or desired consistency.

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.