Hazelnut Romesco
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon ancho chili paste (method below)
- 13-by-1-inch slice rustic white bread
- ½cup extra-virgin olive oil
- ¾cup roasted hazelnuts
- 2cloves smashed garlic
- 1½teaspoons salt
- ½teaspoon freshly ground pepper
- ¼teaspoon ground coriander
- ¼teaspoon ground cumin
- ½teaspoon paprika
- 2red peppers, roasted and peeled juice reserved
- 1tablespoon tomato paste
- 1teaspoon sherry vinegar
- ¼cup cold-pressed hazelnut oil (see note above)
Nutritional analysis per serving (8 servings)
339 calories; 34 grams fat; 3 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 188 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make paste, add boiling water to 2 dried ancho chili pods. Weight with a plate for 15 to 20 minutes. Remove pods from water and purée, adding just enough of the water to make a paste. Pass paste through a mesh strainer and reserve.
- Step 2
Cut the crusts off the bread and tear into 2 to 3 pieces. In a sauté pan over low heat, fry bread in ¼ cup olive oil until golden brown and crisp. Cool on paper towels.
- Step 3
In a food processor, combine hazelnuts, garlic, bread, salt and spices. Mix until a dry paste forms. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another ¼ cup olive oil until a smooth paste forms. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
- Step 4
Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.
Private Notes