California Walnut Romesco Sauce

By Chef Rich Landau
Total Time
1 Hr, 30 Mins
Serves
20
Serving Size
1/4 cup

DESCRIPTION

A classic sweet and tangy red pepper sauce with a hint of smoked paprika.

Prep Time
20 Mins
Cook Time
1 Hr, 10 Mins
Total Time
1 Hr, 30 Mins
Calories
40
Total Fat
3.5
Saturated Fat
0
Polyunsaturated Fat
1.384
Cholesterol
0
Sodium
1
Carbohydrates
2
Dietary Fiber
less than 1 g
Total Sugars
less than 1 g
Protein
0
Vitamin D
0
Calcium
4
Iron
0
Potassium
60

Ingredients

  • 8 cups red peppers, stemmed, seeded and quartered
  • 2 plum tomatoes, quartered
  • 2 medium cloves garlic
  • 2 tablespoons sunflower oil
  • 1 teaspoon kosher or sea salt, or to taste
  • 1 teaspoon pepper
  • 1/2 cup California walnuts
  • 1 tablespoon sherry vinegar
  • 1 tablespoon thyme, chopped
  • 1 tablespoon water
  • 1 teaspoon smoked paprika
  • 1/3 cup olive oil

Preparation

  1. Preheat oven to 400°F. Toss red peppers, tomatoes and garlic with sunflower oil, salt and pepper. Place in a single layer on a large sheet pan and roast for about 20 minutes, stirring twice.
  2. Add walnuts to the mixture and roast for 10 minutes more. Let cool for at least 20 minutes
  3. Place pepper mixture In a large food processor with all remaining ingredients except olive oil. Add the oil slowly while food processor is running, processing until smooth.