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Walnut Romesco

Bold & simple has been the theme in #korKitchen this month. My walnut romesco sauce was inspired by a dish that I made for our Love Your Brain dinner last year.

I tested this recipe out on some of our favorite kor180 bees & they have been waiting for it to be released.

Try it for yourself:

  • 1 cup toasted walnuts
  • 2 Roma tomatoes, peeled {You can use organic whole canned tomatoes}
  • 2 Roasted red peppers, seeded {from the jar, packed in oil will work, but fresh is best!}
  • 1 clove garlic, peeled & smashed
  • 1 tbsp. smoked paprika
  • 1 tbsp. champagne vinegar
  • 1/2 cup grated pecorino cheese
  • 1/2 cup olive oil
  • 1/2 tsp kosher salt

How to:

1. Pulse the toasted walnuts in a food processor until they are the texture of bread crumbs. Add them to a medium sized bowl and mix with the grated cheese.

2. Add the peeled tomatoes, roasted red peppers, garlic, smoked paprika & champagne vinegar into the food processor. Puree until nice and smooth.

3. Mix the puree with the walnuts & cheese until well combined. Whisk in the olive oil and season with salt.

4. Cover and refrigerate for at least 1 hour to allow the flavors to get to know each other. This is where the magic happens.

I like to serve this sauce with everything from sliced vegetables to roasted chicken wings.

From #korKitchen to your kitchen. Enjoy!

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