Romesco sauce

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one of my favorite dips is a romesco almonds blanch ones are the best to toast them off but just think about it take a step back and go hey babes I’m allergic to almonds what can I have walnuts good bit bitter you could have pine nuts you could have peanuts does it matter what sits with your palette put them in the oven hey almond toasted why do we toast them I here you ask cuz it develops flavor releases the oils makes them a little bit softer makes them blend out makes them sex stick this on plug it in oh happy like that and if you’re going smooth there is no need to grate this in cuz you can was until everything is W um so Chuck it in the only two things three things you need smoked paprika oil and a little bit of vinegar there you go this stage you should be quietly confident that it’s ready to go but if you’re a decent Chef or if you’re any chef that wants to improve always have a taste and see what you think it’s good to go there you go congratulations I’ve got tidy up