|150 g g||cherry tomatos cherry tomato||
|150 g g||roasted peppers roasted pepper||
|drained and chopped|
|50 g g||walnuts walnut||
|1 tbsp tbsp||olive oil olive oil||
|1 tsp tsp||garlic garlic||
Based on the Spanish sauce originating from Catalonia, this romesco recipe makes a delicious dip that also works well served alongside grilled fish or seafood.
- Lightly toast the chopped walnuts in a dry frying pan until golden, then remove and set aside to cool.
- Meanwhile, heat the olive oil in the same frying pan and gently fry the garlic and tomatoes for 5 minutes. Remove from the heat and set aside to cool a little.
- Blitz the tomato mixture in a blender with the peppers and two thirds of the walnuts until smooth. Scoop into a serving dish and garnish with the remaining walnuts.