Romesco

Add this sauce to our Cauliflower Soup for an upscale starter at your wedding reception.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Weddings, Winter 2011

Ingredients

  • 1 cup diced roasted red pepper
  • 1/4 cup blanched almonds, toasted
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1 tablespoon sherry

Directions

  1. Combine all ingredients in a food processor, and process until combined. (The almonds should still be a little coarse.)

Cook's Notes

Sauce will keep, refrigerated, for 3 days.

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