Hazelnut Pistachio Romesco
Equipment: Microplane, Blender (or food processor). Timing: 20 min. Yield: 500 g; about 2.5 cups.
Ingredients
| 85 g | Parmesan |
| 90 g | Hazelnuts, skinned |
| 30 g | Pistachios, shelled |
| 150 g | Roasted red peppers, 1 can |
| 85 g | Olive oil |
| 18 g | Sherry vinegar |
| 15 g | Garlic, peeled |
| 8.5 g | Parsley |
| 8 g | Salt |
| 7.5 g | Smoked paprika |
Instructions
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Shave Parmesan (85 g Parmesan) Use a microplane to shave the cheese. Set aside.
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Toast hazelnuts (90 g Hazelnuts, skinned) Toast hazelnuts in a skillet over medium heat until lightly browned and fragrant.
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Combine ingredients; blend (90 g Hazelnuts, toasted, from above; 30 g Pistachio; 150 g Roasted red peppers, 1 can; 85 g Olive oil; 85 g Parmesan, microplaned, from above; 18 g Sherry vinegar; 15 g Garlic; 8.5 g Parsley; 8 g Salt; 7.5 g Smoked paprika) Combine all ingredients in blender (a food processor will work too) and process until smooth and delicious.
Tip — Dinner inspiration: Pork Chops, Carrots, and Romesco. Cooking time: About 1 hr. See the recipe. Show More.
From https://www.chefsteps.com/activities/hazelnut-pistachio-romesco