We're southernizin' a classic Spanish sauce by substituting the traditional roasted almonds or pine nuts with pecans. We're serving our Romesco over grilled asparagus, but it can be used for any seafood, meat, or vegetable you like. Or if you want, you can drink it with a straw—we won't judge.
- 1/3 cup pecans, toasted
- 1 slice sourdough bread, crust removed
- 2 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup roasted red peppers
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
Roast the red peppers on the grill until they blister and let cool before peeling skin away. Toast the pecans over medium heat in a pan—they're done when you can smell their essential oils. In a blender, pulse the ingredients together, and then blend while slowly adding olive oil.
(Exclude the sourdough bread for a gluten-free Romesco sauce!)