TT National | Hazelnut Romesco

0 Ratings

To learn more about this recipe, click here to read the related story, "Spanish Accent," in TastingTable's National edition. 

Hazelnut and Almond Romesco

Recipe adapted from Ryan Poli, Tavernita, Chicago

Yield: 3½ cups

Cook Time: 30 minutes


Grapeseed or olive oil

1 cup skinned, raw hazelnuts

½ cup skinned, raw almonds

2¼-inch-thick baguette slices

2 garlic cloves

1 cup cold water

⅓ cup jarred piquillo peppers

1½ teaspoons tomato powder

1½ teaspoons red wine vinegar

1½ teaspoons kosher salt

1 cup extra-virgin olive oil

Grilled vegetables, for serving

Fresh goat cheese, for serving


1. In a medium saucepan, heat 3 inches of grapeseed oil over medium-high heat until the oil reaches 350° on a digital thermometer. Add the hazelnuts and fry until golden, 3 to 5 minutes. Use a slotted spoon or frying spider to transfer to a paper-towel-lined plate. Repeat with the almonds, cooking until golden, 3 to 4 minutes. Transfer to the plate and then turn off the heat.

2. Add the bread to the oil and cook until golden on both sides, about 2 minutes total. Remove and transfer to the paper-towel-lined plate. Fry the garlic until golden, about 3 minutes, then transfer it to the paper-towel-lined plate.

3. Transfer the hazelnuts, almonds, bread and garlic to a blender. Add the water, piquillo peppers, tomato powder, vinegar and salt and blend on high speed, adding the olive oil in a slow and steady stream to emulsify and create a thick mixture. Pour into a medium bowl and serve with grilled vegetables and goat cheese or refrigerate in an airtight container for up to 5 days.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →