Our recent trip to Spain has me longing for simple tapas and homemade vermouth. I loved eating our way through cities, one snack and drink at a time.
Recreating some of those tasty treats helps make me feel just a little more connected to that trip, this romesco sauce is one of those dishes. I made a few modifications to this classic sauce to make it my own, including pine nuts, chili peppers and sherry vinegar.
It’s a super simple sauce that comes together super quick; the most time consuming process is soaking the little chili peppers. And it’s great on just about anything: grilled meats, roasted potatoes and even just simple bread.
As for the Spanish vermouth, this is not your Martini and Rossi vermouth. It’s enjoyed by the glass, and it’s delicious. And I can’t find it in the states so it seems I am going to need to start my own batch of this scrumptious fortified wine. Check in with me in a year.
Pine Nut Romesco Sauce
- 1/4 cup pine nuts
- 1/2 large tomato, roughly 1 cup chopped
- 1 clove garlic
- 1/4 cup parsley
- 1 teaspoon smoked paprika
- 2 tablespoons sherry vinegar
- 2 roasted red peppers
- 2 dried chili peppers, soaked in hot water to soften
- 10 small gluten free crackers or 1 piece of crusty bread
- 1/4 cup olive oil, extra virgin
- salt and pepper
Toast the pine nuts over low heat in a dry pan. Place the toasted pine nuts in a blender or food processor with the tomato, garlic clove and parsley. Pulse to combine.
Add in the the remaining ingredients, and pulse until combined and smooth.
Use on grilled meats, veggies or just to dip bread into; keeps in the fridge for about a week.
Fat and Happy Tips and Techniques: Make the romesco sauce as smooth or chunky as you like. It’s just a matter of preference.