Sun-Dried Tomato Romesco
This vibrant Sun-Dried Tomato Romesco balances smoky, nutty richness with bright, tangy depth—thanks to roasted hazelnuts, almonds, and a punch of garlic, all blended with sun-dried tomatoes and roasted peppers. Its velvety texture and bold, slightly sweet undertones make it a versatile condiment, perfect for drizzling over grilled meats, tossing with pasta, or serving alongside crusty bread. With just a handful of ingredients and minimal effort, it transforms simple dishes into something deeply satisfying. Once you taste its layered complexity, it’s easy to see why this sauce quickly becomes a kitchen essential.
Ingredients
- hazelnuts0.25 cup
- roasted almonds0.25 cup
- parmesan cheese1.0 cup
- garlic2.0 cloves
- roasted peppers12.0 oz
- sun-dried tomatoes0.25 tablespoon
- red wine vinegar2.0 tablespoons
- salt0.25 teaspoon
- pepper0.25 teaspoon
Nutrition
Directions
- 1
Preheat the oven to 350°F (175°C). Spread hazelnuts and almonds on a baking sheet and toast for 8-10 minutes until fragrant. Let cool slightly.
- 2
Rub the hazelnuts in a clean kitchen towel to remove most of the skins. Discard skins.
- 3
In a food processor, combine toasted nuts, Parmesan cheese, garlic cloves, roasted peppers, sun-dried tomatoes, red wine vinegar, salt, and pepper.
- 4
Pulse until the mixture is finely chopped but still has some texture, scraping down sides as needed.
- 5
With the processor running, slowly drizzle in 2-3 tablespoons of olive oil (not listed, but typical) until a thick, spreadable consistency forms.
- 6
Taste and adjust seasoning with additional salt, pepper, or vinegar if desired.
- 7
Transfer to a serving bowl and let rest at room temperature for 30 minutes to allow flavors to meld. Serve with bread, crackers, or grilled vegetables.
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