Catalonian pepper and nut sauce (Salsa romesco) from Cooking Light Magazine, May 2008 (page 162) by Joyce Goldstein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on January 18, 2018

    This, quite literally, is awesome sauce! Takes a little bit of time to produce, but well worth it. Served it with the Grilled Green Onions and Asparagus recipe (from same Cooking Light issue), and it got many compliments and recipe requests. I also ate the leftover sauce with crackers (though there is many uses for Romesco), it is that addictive!

  • hma2000 on March 12, 2017

    Very good romesco sauce. Perfect for grilled vegetables.

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