Romesco Sauce

Photo: Jennifer Davick; Styling: Caroline M. Cunningham

Toasted pecans add a Southern twist to this rustic puree of roasted peppers, garlic, and olive oil. We love it on anything grilled. Or try it tossed with hot cooked pasta or spread on a crusty baguette.

 

This recipe goes with Buttermilk-and-Honey Chicken Kabobs

Yield: Makes 1 cup
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes


Ingredients

  • 1 (12-oz.) jar roasted red bell peppers, drained
  • 1/3 cup chopped toasted pecans
  • 2 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper

Preparation

  1. Process all ingredients in a food processor until smooth.
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