- Preparation and cooking time
- Serves 8 as a dip
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
- STEP 1
Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
- STEP 2
Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
- STEP 3
With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.