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