Thursday, September 30, 2010
This is a bittersweet post; sweet because this is one awesome recipe. This recipe is so great that I made an extra large batch and froze small portions for use later. This post is bitter because the very next day our fridge stopped working and I ended up throwing all of my precious romesco sauce in the trash :(. At least we had one night with the sauce! I have made this recipe with almonds and with cashews. I think the cashews taste the best, but both are fabulous. This sauce is great with chicken, fish or beef and it freezes very well. I like to serve this sauce with a pan seared chicken breast seasoned with basil, paprika, garlic and onion salt.
3/4 c. cashews or almonds
2 garlic cloves, coarsely chopped
1 slice white bread, torn into small pieces
1 (14 oz) can whole tomatoes, squeezed and drained
1/4 c. jarred pimentos, drained
1 T. paprika
2 T. red wine vinegar
3 T. olive oil
salt and pepper to taste
Cook nuts garlic and bread in skillet over medium-high heat for about 6 minutes. Transfer to food processor and pulse until fine. Add remaining ingredients and pulse until well combined. Serve over chicken.
Greta and Miles rating: Every one LOVED this!