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. More Terrific Condiments

Marcia Kiesel
December 2001

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Recipe Summary

Yield:
MAKES FOUR 4-OUNCE JARS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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