Red Pepper Romesco

Oxmoor House


1 2/3 cups


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3/4 cup chopped pecans
6 garlic cloves
1 ancho chile, seeded and coarsely chopped
1 (12-ounce) jar roasted red bell peppers, drained
2 tablespoons red wine vinegar
2 tablespoons fresh flat-leaf parsley
1/2 teaspoon salt
1/4 cup olive oil


Prep: 10 Minutes

Process first 3 ingredients in a food processor 30 seconds or until finely chopped. Add peppers and next 3 ingredients. With processor running, slowly pour oil through food chute in a thin stream. Pour into a bowl; cover and chill up to 3 days. Serve at room temperature.

Created date

August 2009