Romesco sauce

Serves 8
20 minutes

Ingredients

  • 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

Method

1
Preheat the oven to 160°C/gas mark 3
2
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
3
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