Romesco sauce

Serves 8
20 minutes


  • 100g of roasted red peppers, from a jar
  • 60g of almonds
  • 50g of hazelnuts
  • 1 slice of white bread, stale
  • 1 garlic clove
  • 1 tsp paprika
  • 1 tbsp of sherry vinegar
  • 100ml of extra virgin olive oil
  • salt


Preheat the oven to 160°C/gas mark 3
Place the almonds, hazelnuts and bread in the oven for about 10 minutes until the nuts are toasted and golden brown and the bread has dried out. Leave to cool
Place everything in a food processor and blend until you obtain a coarse consistency. Season to taste, adding a little more oil if you prefer a thinner sauce