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Romesco Dip

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150 g g cherry tomatos cherry tomato
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

Romesco dip

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15 min


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.

  1. Lightly toast the chopped walnuts in a dry frying pan until golden, then remove and set aside to cool.
  2. 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.
  3. 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.