Romesco Sauce

Ingredients

• 1 cup slivered almonds (4 oz.)
• 4 ounces Italian or sweet French bread
• 1 cup lightly packed fresh basil leaves, rinsed and drained
• 1 jar (7 1/4 oz.) or 1 cup peeled roasted red peppers
• 2 tablespoons tomato paste
• 2 tablespoons fresh lemon juice
• About 2 tablespoons sherry vinegar or red wine vinegar
• 2 tablespoons brandy (optional)
• 2 tablespoons Spanish or other paprika (see notes)
• 1 tablespoon minced garlic
• About 1/2 teaspoon kosher salt
• About 1/3 cup clam juice
• 2/3 cup extra-virgin olive oil
• About 1/2 teaspoon cayenne (if using sweet paprika; see notes)

Preparation

1. 1. Spread almonds in a 10- by 15-inch baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden, 8 to 10 minutes.
2. 2. Trim crusts from bread; reserve for another use or discard. Cut bread into 1-inch chunks; you should have about 3 cups.
3. 3. In a food processor, whirl nuts until finely chopped. Add bread, basil, red peppers, tomato paste, lemon juice, 2 tablespoons vinegar, brandy (if desired), paprika, garlic, and 1/2 teaspoon salt; whirl until peppers are puréed.
4. 4. With motor running, gradually add 1/3 cup clam juice and whirl until incorporated, then gradually add olive oil; process until smooth. Taste, and add cayenne and more salt and vinegar if desired. If thicker than desired, whirl in a little more clam juice. Scrape into a bowl. Let stand about 20 minutes for flavors to blend before serving.
5. Nutritional analysis per tablespoon.