Romesco is a sauce from the Catalonia region of Spain typically made from roasted almonds, pine nuts and/or hazelnuts, garlic, oil and peppers. Sometimes stale bread is used as a thickener. With peppers and tomatoes lining the community-supported agriculture (CSA boxes), farmers markets and farm stands, Romesco is a great sauce to accompany grilled veggies, fish or even red meat like lamb.
- 1 large red bell pepper, roasted
- 1 garlic clove, smashed
- ½ cup chopped pepitas, toasted
- ¼ cup tomato purée
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne or ancho pepper
- ½ cup sunflower or pumpkin oil
- Fine sea salt to taste
Start by roasting your red pepper, either under the broiler for one to two minutes or by rotating it gently over the stovetop until the skin begins to blister and turn dark. Remove the peel and seeds.
Pulse the first eight ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt.
P.S. In the next issue of the Cuisine en Locale Zine coming out August 20, Chef Sean shares his own recipe for locavore romesco. Contact firstname.lastname@example.org to get your copy, which will be filled with locavore news, profiles and recipes.
Image courtesy of the Union Square Farmers Market, where you can shop for all of your local, seasonal produce from now through November 23 on Saturdays from 9 a.m.-1 p.m.