GREEN ROMESCO SAUCE

GREEN ROMESCO SAUCE image

Yield 3/4 cup

Number Of Ingredients 8

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2 medium green bell peppers, about 400 grams (14 ounces) total
70 grams (1/2 cup) whole almonds, preferably roasted (substitute or mix 'n match other nuts, such as hazelnuts, pine nuts, cashews, etc.)
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 good handful fresh cilantro or flat-leaf parsley leaves
2 cloves garlic
1 teaspoon smoked paprika, preferably hot (I've also used ground chipotle pepper to good effect; add to taste)
1/2 teaspoon fine sea salt

Steps:

1. Roast the bell peppers, removing stem, skin, and seeds, and let them cool completely. You can also use jarred or frozen roasted bell peppers; I don't recommend canned as I find they taste like metal. 2. In the bowl of a food processor or blender, combine all the ingredients. (You can also work in a regular bowl with a stick blender.) Process until completely smooth. 3. Taste and adjust the flavor with a touch more salt, lemon juice, or paprika, as needed. 4. Serve immediately, or transfer to an airtight container in the fridge and keep for up to 4 days. NOTES: The flavors develop overnight, so make this ahead if you can.