Walnut Romesco Sauce Recipes

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ROMESCO SAUCE



Romesco sauce image

Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce

Provided by Anna Glover

Categories     Condiment

Time 14m

Yield Serves 8 as a dip

Number Of Ingredients 6

100g blanched almonds
200g roasted red peppers from a jar, drained
1 garlic clove
1 tbsp sherry vinegar , plus extra to season (optional)
1 tsp smoked paprika
50ml olive oil

Steps:

  • Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
  • Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
  • With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.

Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium

SPICED LAMB MEATBALLS WITH WALNUT ROMESCO



Spiced Lamb Meatballs With Walnut Romesco image

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

Categories     Bon Appétit     Meatball     Lamb     Walnut     Bell Pepper     Tomato     Cilantro     Cumin     Coriander     Paprika     Ground Lamb

Yield Serves 4 as an appetizer

Number Of Ingredients 26

Sauce:
1/2 tablespoon chopped walnuts
1 small red bell pepper, halved, seeds removed
1 medium tomato, cored
1 garlic clove, unpeeled
1 tablespoon olive oil
1 tablespoon sherry vinegar
1/2 teaspoon chipotle chile powder or chili powder
1 1/2 teaspoons finely chopped parsley
1/2 teaspoon sweet paprika
Kosher salt, freshly ground pepper
Meatballs and assembly:
1/2 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 medium onion, chopped
1 cup (firmly packed) cilantro leaves with tender stems
1 cup (firmly packed) parsley leaves with tender stems
2 1/2 teaspoons kosher salt, divided
1 large egg yolk
1 1/2 teaspoons paprika
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 pound ground lamb
2 tablespoons olive oil
Special Equipment
A spice mill or a mortar and pestle

Steps:

  • Sauce:
  • Preheat oven to 425°F. Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes. Toss bell pepper, tomato, and garlic with oil on a clean rimmed baking sheet and roast until browned and softened, 20-25 minutes. Let cool.
  • Remove skin from bell pepper, tomato, and garlic; discard. Purée walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley, and paprika in a food processor until smooth. Season sauce with salt and black pepper.
  • Meatballs and assembly:
  • Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
  • Pulse onion, cilantro, parsley, and 1 1/2 tsp. salt in a food processor until finely chopped. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Mix onion mixture, spice mixture, egg yolk, paprika, black pepper, cayenne, and remaining 1 tsp. salt in a large bowl to combine. Gently fold lamb into spice mixture to evenly distribute (be careful not to overmix). Using a 1-oz. ice cream scoop or wet hands, form meat mixture into 1 1/2" balls (you should have 16).
  • Heat oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches, cook meatballs, turning occasionally, until browned all over and cooked through, 5-8 minutes. Transfer to a platter and serve with walnut romesco sauce.

BROCCOLI WITH WALNUT ROMESCO SAUCE



Broccoli with Walnut Romesco Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 6m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 2 garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes. Puree with half of a roasted red pepper (drained), 1/2 cup walnuts, 2 tablespoons water, 1 tablespoon each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon ancho chile powder. Serve with steamed broccoli.

Nutrition Facts : Calories 284 calorie, Fat 23 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Carbohydrate 15 grams, Fiber 7 grams, Protein 8 grams, Sugar 4 grams

WALNUT ROMESCO SAUCE



Walnut Romesco Sauce image

Provided by Molly Yeh

Categories     condiment

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 14-ounce can diced tomatoes
2 roasted red peppers, freshly roasted or from the jar
2 cloves garlic
1/2 cup toasted walnuts
2 tablespoons white wine vinegar
2 tablespoons olive oil
A good pinch of paprika
Kosher salt and black pepper

Steps:

  • In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.

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2019-05-08 I didn’t want to leave the house and needed a sauce for gnocchi that did not require cream, so I tried Romesco. I substituted walnuts, used garlic powder, a can …
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  • In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
  • Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
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  • Preheat oven to 425°. Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes. Toss bell pepper, tomato, and garlic with oil on a clean rimmed baking sheet and roast until browned and softened, 20–25 minutes. Let cool.
  • Remove skin from bell pepper, tomato, and garlic; discard. Purée walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley, and paprika in a food processor until smooth. Season sauce with salt and black pepper.
  • Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
  • Pulse onion, cilantro, parsley, and 1½ tsp. salt in a food processor until finely chopped. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Mix onion mixture, spice mixture, egg yolk, paprika, black pepper, cayenne, and remaining 1 tsp. salt in a large bowl to combine. Gently fold lamb into spice mixture to evenly distribute (be careful not to overmix). Using a 1-oz. ice cream scoop or wet hands, form meat mixture into 1½" balls (you should have 16).


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Romesco sauce 2 red bell peppers 4 roasted cherry tomatoes (see above) 3 garlic cloves, roasted ¼ cup walnuts, toasted 2 oz. olive oil 2 oz. sherry vinegar Salt and …
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