Name: Romesco Sauce
Cook time: 5 minutes
Total time: 5 minutes
Yield: Makes 1 1/2 cups
Ingredients: 1 large roasted red bell pepper from a jar; 1 garlic clove, smashed; ½ cup slivered almonds, toasted; ¼ cup tomato purée; 2 Tbsp. chopped flat-leaf parsley; 2 Tbsp. sherry vinegar; 1 tsp. smoked paprika; ½ tsp. cayenne pepper; ½ cup extra-virgin olive oil; Fine sea salt and freshly ground black pepper; Ingredient info: Smoked paprika is available at most supermarkets. The Spanish type, sometimes labeled Pimentón Dulce or Pimentón de La Vera, is sold at specialty foods stores and latienda.com.

Piquant, nutty, and rich Catalan romesco sauce improves everything it touches, from a simple piece of fish to turkey meatballs, a Spanish tortilla, and roasted vegetables. There are countless takes on it, but most include a blend of roasted tomatoes and/or sweet peppers, nuts, garlic, and paprika. For tang, you might find sherry or red wine vinegar or even lemon juice. Recipes often call for breadcrumbs or stale bread as a binder; many use earthy dried ñora peppers. There are also versions with green garlic, pine nuts, and fresh tomatoes. And like classic Genovese pesto, it’s traditionally made using a mortar and pestle.

This simple and quick-to-make romesco sauce recipe uses a food processor and jarred roasted red peppers, which cuts down on prep time. (You can also roast your own peppers, which will lend the sauce a more robust smoky flavor). Add them along with toasted almonds and the remaining ingredients except for the olive oil and pulse until chopped. Then, with the motor running, drizzle in the oil to bring it all together.

Recipe notes

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