Almond Romesco


  • 1 c Almonds, whole, blanched
  • 1 c Piquillo Peppers
  • 3 ea. Garlic Cloves
  • 2 T Aleppo Pepper
  • 2 T Sugar
  • 1-1/2 T Kosher Salt
  • 1 T Cumin Seed
  • 1 T Coriander
  • 1T Smoked Sweet Paprika

Roast almonds on a sheet tray in a preheated 350°F oven for about 5 minutes to release oils; cool.

Transfer to a food processor and lightly pulse to lentil-sized pieces.

To make piri piri sauce, combine remaining ingredients in a food processor. Pulse until finely chopped and drizzle in 1⁄3 cup lemon juice and 1⁄4 cup red wine vinegar while the machine is running.

Fold almonds into piri piri sauce. Do not over-process the almonds, or they will absorb all the liquid and result in a dry romesco sauce.

Serve with sautéed Broccolini, roasted cauliflower, green beans, grilled meat and fish, roasted turkey and sandwiches.

Chef Nettie Colon, The Lynhall, Minneapolis from Food Fanatics Magazine®