Hazelnut romesco from Taste & Technique: Recipes to Elevate Your Home Cooking (page 14) by Naomi Pomeroy and Jamie Feldmar

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

Accompaniments: Crispy baby artichokes; Fennel-brined pork loin; Lamb scallopini

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

  • Ro_ on September 29, 2019

    Agree with other note: this is labour intensive but so worth it. It tastes amazing and my partner went nuts over it too (excuse the pun), which surprised me as I hadn't thought it would necessarily be his sort of thing. I'd use this as a dip with breadsticks, a topping for bruschetta, a pasta sauce or a sauce for chicken or pork.

  • Macnclaire on August 29, 2018

    I made this labor intensive sauce a few times already. It is well worth the long list of ingredients, steps, and sink full of dishes. It's depth of flavor is amazing. Salty, sour, creamy, spicy, and crunchy all at the same time. Paired well with a pork roast as well as a vegetable tian. My chef nephew was using a spoon to just shovel it in. Go ahead and give this a try, you won't be disappointed.

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