Condiments are probably what makes a boring meal into a delicious one and today I’m sharing my recipe for this flavorful and tasty Sun-dried Tomato & Pine Nut Romesco – it’s incredibly slathered on a sandwich, swirled into a pasta dish, or used as a dip for raw vegetables. Let me know in the comments what your favorite condiment is – might recreate a DIY version for you!
Let’s just say it: I might be addicted to condiments. Actually, both my husband and I are. As soon as we serve ourselves dinner, we rummage through the fridge to see what condiment would pair well dolloped on top. Currently, he’s obsessed with a chunky Honduran hot sauce a friend of ours brought from his travels, while I’m addicted to this Black Garlic Mayo. Condiments are the fastest and easiest way to add a ton of flavor to a meal, layering extra goodness to every plate.
That’s where this Sun-dried Tomato & Pine Nut Romesco recipe comes in – seven ingredients and you’ve got the tastiest condiment! Romesco is a nut and pepper-based sauce that originated in Tarragona, Catalonia – in the Northeastern part of Spain and one of the towns we will be visiting next month! Traditionally, it was made to be eaten with fish, but now served with a wide variety of foods, including poultry, meats, and vegetables.
Basically, the following ingredients make a romesco: nuts + garlic + oil + peppers. It’s a simple formula and with it, you can create your very unique romesco. Some ideas include:
hazelnuts + garlic + olive oil + yellow bell peppers, for a subtle slather
cashews + garlic + sunflower oil + poblano peppers, for a Mexican-inspired dip
almonds + garlic + avocado oil + jalapeño peppers, for a spicy kick
This recipe calls for just 1/4 cup of olive oil, since the sun dried tomatoes are pretty soaked in oil – the results are a thicker than traditional romesco, which is perfect for slathering on sandwiches and dipping. If you’re looking for a thinner sauce, just add another 1/4 cup of oil!
Leave a comment: what’s YOUR favorite condiment?
- 1 red bell pepper
- ½ cup sun-dried tomatoes
- ¼ cup shredded parmesan cheese
- 1 cup pine nuts
- 1 medium garlic clove
- 1 tablespoon vinegar, sherry or red wine
- ¼ cup olive oil
- Preheat your oven to 500F and place red pepper in the oven until charred, about 10-15 minutes, depending on your oven.
- Once the pepper is charred, place in a covered container for 5 minutes so the skins loosen. Peel the skin and remove the seeds - you can rinse it lightly.
- Place charred pepper, along with all the other ingredients except the oil, in the food processor or blender. Blend and drizzle oil in slowly, for at least 5 minutes.
- Taste and season with salt and pepper. Store in an airtight jar for up to two weeks!