Romesco Sauce
This is our take on Romesco sauce. It originated in Catalonia, where fishermen would make it to serve with the catch of the day. Smoky, rich, and vers...atile, it’s as easy to make as it is delicious. Use it to add rich flavour to traybakes, wraps, sandwiches, salads, or sides of roasted vegetables. Read more This is our take on Romesco sauce. It originated in Catalonia, where fishermen would make it to serve with the catch of the day. Smoky, rich, and versatile, it’s as easy to make as it is delicious. Use it to add rich flavour to traybakes, wraps, sandwiches, salads, or sides of roasted vegetables.
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NUTRITION PER SERVING (Read more)
Notes
You can use red wine vinegar as a swap for lemon juice but you won't need as much. Add a small amount to begin and stop adding when it tastes right to you.
We used a bag of pre-roasted almonds to make this sauce. If you can't find any, roast on a baking tray in an oven pre-heated to 160°C/140°C fan for about 15 minutes, until darkened and fragrant. Allow to cool before using.
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