Romesco is a classic Catalonian sauce.  It’s basically a mixture of roasted red bell peppers, almonds, and olive oil.  I like to add Vegenaise instead of olive oil  to make the mixture creamy.  Vegenaise is made with grapeseed oil which is a by-product of wine-making.  Whenever you can make something new out of a by-product of something else you’re cutting down on resources and we love that! 

Embed / Share Video

Serves 10-12 

Ingredients:
 

• 1 small red bell pepper, roasted
• 1/3 cup whole almonds
• 1 clove garlic
• 1 cup Vegenaise. 
• 1 tablespoon sherry vinegar or red wine vinegar
• Salt to taste 
• 2 lbs. fingerling potatoes, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• Salt to taste 
   

Method:

Preheat oven to 375.  Toss potatoes in olive oil and salt and roast for about 20 minutes or until tender.  You can flame- roast a fresh bell pepper or you can buy them canned.  For the romesco, combine all ingredients in a food processor and blend until creamy.  Romesco can be made 1 day ahead.  Arrange warm potatoes on a platter with romesco and serve. 

For more recipes by Pace, visit http://tasteofpace.blogspot.com/

Tweet