A classic sauce that will become a staple in your weeknight rotation. Roasted red peppers are the star!
1cuproasted red pepper choppedabout 1 1/2 red bell peppers
1cuplightly salted almondsunsalted is fine too
2Tbolive oil + enough canola oil to make a cup
salt and pepper
In a food processor with the blade set in place, add the roasted peppers, almonds, paprika, smoked paprika, garlic, sherry vinegar and pulse for 30 seconds.
Add egg yolk and pulse again for 10 seconds.
Turn the food processor on and slowly drizzle the oil in a slow, steady stream. As the food processor runs, the Romesco emulsifies. It should take about a minute to add all of the oil slowly. (Remember, put 2 Tb of olive oil into a cup and then add enough canola oil to fill that 1 cup.)
Once the oil has been added, blend for an additional 30 seconds. Add kosher salt and pepper to taste, blend and serve. Do not freeze the Romesco or it will break. It keeps for 3-4 days in the fridge.