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White Almond Romesco

This sauce is delicious as a dip for raw vegetables or pita crisps. It can also be spread on turkey or chicken sandwiches, or used as a topping for poached chicken or pan-fried fish. Or whisk it with lemon juice for a salad dressing.

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  • 1 cup milk
  • 6 large garlic cloves
  • 1/2 cup whole blanched almonds (2 1/2 ounces)
  • 1/2 cup pine nuts (2 ounces)
  • 1 bay leaf
  • 1 1/2 teaspoons crushed red pepper
  • Salt
  • 1/4 cup extra-virgin olive oil
  • One 3-ounce piece of baguette, crusts removed, bread cut into 1/2-inch dice
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon honey
  • 1/4 cup rice vinegar


  1. In a medium saucepan, combine the milk with the garlic, almonds, pine nuts, bay leaf, crushed red pepper and a pinch of salt. Cover and cook over low heat until the garlic is slightly tender, about 10 minutes. Discard the bay leaf.
  2. In a medium skillet, heat 2 tablespoons of the olive oil. Add the diced bread and cook over moderately low heat, stirring occasionally, until golden, about 4 minutes. Add the cumin and coriander seeds and cook until fragrant, about 1 minute.
  3. In a small bowl, dissolve the honey in the vinegar. Transfer to a blender; add the milk mixture and the diced bread. Add the remaining 2 tablespoons of olive oil and blend until smooth. Scrape the sauce into a medium bowl and season with salt. Transfer the romesco sauce to jars and refrigerate.

Make Ahead

The sauce can be refrigerated for 1 month.

Contributed By Published December 2001

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