Romesco Pesto
This recipe is a cross between a traditional romesco sauce and a pesto. Romesco sauce—often made with chiles, peppers, tomatoes, almonds and hazelnuts—is usually thickened with bread, but in this version I left out the bread, kept the hazelnuts and swapped pine nuts for the almonds, like a pesto. In that vain, I also added grated Parmesan cheese for an umami kick. The result is a smoky, sweet and spicy sauce that is amazing on just about anything, from roasted chicken, to grilled meats and fish, to vegetables. It’s also great smeared on sandwiches (it’s amazing with Portobello burgers and eggplant paninis).
Ingredients
- 1 red bell pepper
- 1 dried ancho chile*
- 3 tablespoons extra virgin olive oil , divided
- 1 plum tomato , seeded and diced
- 2 garlic cloves , peeled and sliced
- 2 tablespoons pine nuts
- 2 tablespoons hazelnuts , toasted and rubbed in kitchen towel while warm to remove skins
- 2 tablespoons grated Parmesan cheese
- Pinch red pepper flakes (optional—if you want a little kick)
- Pinch sugar
- Sea salt
- ½ teaspoon red wine vinegar
Instructions
- Preheat the broiler with a rack 4-5 inches from the heating element. Line a small sheetpan with foil. Cut the bell pepper in half through the stem end and place the pepper cut side down on the pan. Broil until blackened all over. (Alternatively, the pepper can be blackened directly on the flame of a gas stove; turn the pepper often with tongs for even cooking.) Transfer to a bowl and cover with plastic wrap to steam for 5-10 minutes. Discard stem and seeds and peel off and discard skin. Coarsely chop flesh and transfer to a food processor.
- Slit open the ancho chile and discard seeds and stem. Cut or tear chile in half. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the chile, skin side down and cook until fragrant and pliable, 1-2 minutes. Transfer to a plate to cool (reserve oil in the pan). Tear into pieces and add to the food processor with the pepper.
- In the same skillet, add another tablespoon of oil, along with the tomatoes and garlic. Cook, stirring, until the garlic is fragrant and light golden, 1-2 minutes. Transfer to the food processor (with the oil) and add the pine nuts, hazelnuts, Parmesan cheese, red pepper flakes (if using), pinch sugar, pinch salt and vinegar. Process until you have a coarse puree. Add 2 tablespoons of water and process until smooth. With the motor running, pour in remaining 1 tablespoon olive oil. Blend until creamy and emulsified. Taste and season with salt as needed. You can also add a drop or two more vinegar if the pesto tastes “flat.” Pulse again to combine. Do Ahead: The romesco pesto can be made up to 5 days in advance and stored tightly covered in the refrigerator. Bring to room temperature before serving.