Hazelnut Romesco

Ingredients

• 1 tablespoon ancho chili paste (method below)
• 1 3-by-1-inch slice rustic white bread
• ½ cup extra-virgin olive oil
• ¾ cup roasted hazelnuts
• 2 cloves smashed garlic
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground pepper
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ½ teaspoon paprika
• 2 red peppers, roasted and peeled juice reserved
• 1 tablespoon tomato paste
• 1 teaspoon sherry vinegar
• ¼ cup cold-pressed hazelnut oil (see note above)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    321 calories; 25 grams fat; 2 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 4 grams protein; 1686 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 3 cups

Preparation

1. To make paste, add boiling water to 2 dried ancho chili pods. Weight with a plate for 15 to 20 minutes. Remove pods from water and purée, adding just enough of the water to make a paste. Pass paste through a mesh strainer and reserve.
2. Cut the crusts off the bread and tear into 2 to 3 pieces. In a sauté pan over low heat, fry bread in ¼ cup olive oil until golden brown and crisp. Cool on paper towels.
3. In a food processor, combine hazelnuts, garlic, bread, salt and spices. Mix until a dry paste forms. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another ¼ cup olive oil until a smooth paste forms. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
4. Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.

45 minutes