Catalan Romesco with Roasted Red Peppers and Almonds

Steps

1. Step 1

   Put the almonds in a dry skillet over medium heat and toast, shaking the pan often, until they smell nutty and are lightly golden, 4 to 5 minutes. Tip them onto a plate to cool.

   5 min

   • 3/4 cup raw almonds
2. Step 2

   Add 2 tablespoons of the olive oil to the same skillet over medium heat. Fry the bread slice until golden on both sides, about 1 minute per side, then add the garlic cloves for the last 30 seconds just to soften and color lightly. Move the bread and garlic to the plate with the almonds and let cool a few minutes. Tear the bread into rough pieces.

   3 min

   • 2 tbsp extra-virgin olive oil
   • 1 slice crusty white bread
   • 3 cloves garlic
3. Step 3

   In a food processor, grind the cooled almonds, bread and garlic to a coarse, sandy meal, about 30 seconds.

   1 min

   • 3/4 cup raw almonds
   • 1 slice crusty white bread
   • 3 cloves garlic
4. Step 4

   Add the drained peppers, tomato paste, smoked paprika, cayenne, sherry vinegar and salt. Blend until fairly smooth, scraping down the sides once, about 1 minute.

   2 min

   • 1 jar roasted red peppers (12 oz)
   • 1 tbsp tomato paste
   • 1 1/2 tsp smoked paprika
   • 1/4 tsp cayenne pepper
   • 2 tbsp sherry vinegar
   • 3/4 tsp salt
5. Step 5

   With the machine running, pour in the remaining 6 tablespoons olive oil in a slow stream until the sauce is thick, glossy and spoonable. Taste and add more salt or vinegar as needed. Serve at room temperature; it keeps up to 1 week in a covered jar in the fridge, and the flavor is even better the next day.

   2 min

   • 6 tbsp extra-virgin olive oil
   • 2 tbsp sherry vinegar
   • 3/4 tsp salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026