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Ingredients
| 150 g g | cherry tomatos
cherry tomato (chopped) | ||
| 150 g g | roasted peppers
roasted pepper (drained and chopped) | ||
| 50 g g | walnuts
walnut (roughly chopped) | ||
| 1 tbsp tbsp | olive oil olive oil | ||
| 1 tsp tsp | garlic garlic |
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Method
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.
