Romesco
h/t to chefsteps for this recipe. I omitted the parm for because I wanted to highlight the other flavors, and I was NOT disappointed. Original recipe here.
Ingredients
120 g (1 cup) hazelnuts
150 g (1 cup) roasted red peppers
90 g (1/4 cup) olive oil
20 g (1.5 T) apple cider vinegar
15 g (3 large cloves) garlic
10 g (1 cup, not packed) parsley
8 g (1.5 T) Diamond Crystal kosher salt
10 g (2 T) Smoked paprika
Recipe
Toast the nuts in a large frying pan over medium heat until fragrant. Add everything to a blender. Blend!