Recipe: Romesco Sauce



Recipe Preparation

1. Toast panko in the oven until golden-brown and reserve.

2. Pan toast hazelnuts gently until warmed through and toasted.

3. Finely grind the nuts in a food processor.

4. Crush the tomatoes, rough chop and sauté until reduced to a paste.

5. Remove seeds from the peppers.

6. In a food processor, add all ingredients and incorporate the oil until smooth.

7. Season with salt and pepper. 

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