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Romesco pesto

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Ingredients

  • 15 raw blanched almonds, toasted in 400 degree oven until just brown

    Preparation

    Baking Directions:

    Place half the almonds, sweet pepper, jalapeno pepper, garlic, the mint, a pinch of salt and a drizzle of olive oil in the mortar.

    Crush ingredients against the mortar with the pestle until they begin to break down.

    Add one third of the olive oil and continue breaking down.

    Add the other half of the ingredients and another third of the olive oil.

    Continue crushing the ingredients until they resemble a rough paste.

    Stir in remaining olive oil and red wine vinegar.

      Season with salt and pepper.

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