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Hazelnut & Almond Romesco + Crudités

Have you been to one of our Pilates pop-ups!?

If you have, this recipe was front and center. "Addictive" is usually the word that comes to mind - so naturally we had to share the recipe with our community!

This Spanish inspired dip is perfect as an elevated appetizer or just an awesome every day snack. Smoky, well balanced & simple to put together. You can make it days in advance!

Ingredients

  • 1 cup toasted hazelnuts
  • 1 cup toasted almonds
  • 1 12 oz. jar roasted red peppers {packed in water}
  • 1/2 cup extra virgin olive oil
  • 1/3 cup diced tomato {fresh or from a box/can}
  • 1/4 cup Champagne vinegar or red wine vinegar
  • 4 cloves garlic, peeled and smashed
  • 4 tsp smoked paprika
  • 1/4 cup parsley, roughly chopped
  • 2 tsp honey
  • 1/2 tsp sea salt
  • Freshly ground pepper to taste

For Crudités

  • Peeled rainbow carrots
  • Radishes
  • Sliced cucumber
  • Any other veggies you would like!

Step 1: Toast

  • Preheat the oven to 350° F
  • Arrange the hazelnuts and almonds on a rimmed baking sheet in a single layer
  • Insert into the oven and toast for 10-15 minutes, giving them a stir every 5 minutes or so. They are finished cooking when they smell amazing - nice and toasty with shiny cracked skins. Transfer to a bowl and let them cool.

Want to take it to the next level? See note at bottom of the page.

Step 2: Grind

  • Add the hazelnuts and almonds to the bowl of a food processor
  • Pulse until ground into sand sized pieces, this takes about 2 minutes
  • Transfer from the food processor to a large bowl

Step 3: Purée

  • Return the food processor bowl to the base
  • Drain the water away from the roasted red peppers and add them to the food processor
  • Next add the olive oil, diced tomato, vinegar, garlic, smoked paprika, parsley, honey, salt and pepper
  • Puree until everything is well combined

Step 4: Finish

  • Pour the red pepper purée over the hazelnuts and almonds
  • Mix together, cover with plastic wrap and allow to chill in the fridge for at least 1 hour before serving
  • Serve with the raw vegetables as an elevated appetizer or the perfect snack

*Want to take it to the next level? After removing the hazelnuts and almonds from the oven, remove the skins by transferring them into the center of a large kitchen towel. Fold the edges together and massage them around within the towel for about 1 minute. This will help to loosen the skins. Open up the towel to find the majority of the skins have fallen away. Transfer all of the clean hazelnuts and almonds to a bowl and then continue onto step 2.

Copyright © kor180 Inc. 2011