Romesco sauce with summer beans
Photo by Babiche Martens
This romesco sauce is fresh and tasty. It is fabulous with freshly picked beans or used as a dipping sauce for a crudite platter. For the best results, use good quality ingredients. Roasting a pepper is easy. Place it in a very hot oven for 15-20 minutes until the skin is loose and looking roasted, then place it in a plastic bag. Once it has cooled, remove the skin and seeds. Add an extra chilli if you like it hot. The sauce is best eaten within three or four days.
- Preheat an oven to 180C.
- For the sauce: place the tomatoes, garlic, chilli and half the oil on a lined baking dish.
- Roast for 15 minutes until soft. Season with salt and pepper.
- Into a food processor place the tomato mix, bread and pepper. Blitz, slowly drizzling in the remaining oil and vinegar.
- Add the nuts and blitz until crushed but not too fine. Season with extra pepper and salt if needed.
- Into a large pot of salted boiling water cook the beans for 1 minute, so they will remain crunchy.
- Drain, place into a serving bowl and spoon over the romesco sauce.