Romesco Sauce

• 1/4 cups Almonds, Blanched
• 2 Tablespoons Hazelnuts
• 1 Tablespoon Olive Oil
• 1/2 slices Country-Style White Bread
• 2 cloves Garlic
• 1/2 teaspoons Crushed Hot Red Pepper
• 2 whole Roma Tomatoes
• 2 teaspoons Parsley, Chopped
• 1/2 teaspoons Smoked Paprika
• 2 Tablespoons Sherry Vinegar
• 1/3 cups Olive Oil Plus 1 Tablespoon, Divided

1. Broil the red pepper on a baking sheet, turning several times, until the skin is charred (about 20 minutes). Remove from the oven and enclose the pepper in a closed paper bag until cool enough to handle. Peel and remove seeds; set aside.
2. Toast almonds and hazelnuts on a baking sheet at 350 F until light golden and fragrant (about 5 minutes). Rub the warm hazelnuts in a clean dish towel to remove the skins.
3. In a small frypan, heat 1 tablespoon olive oil over medium heat. Fry the bread until golden, turning once (about 3 minutes). Allow the bread to cool.
4. Combine the nuts, garlic and dried red pepper in a food processor. Pulse until finely chopped. Add tomatoes, parsley, paprika, roasted bell pepper and salt and pepper; process until smooth. With the machine running, gradually pour in the vinegar and then the remaining 1/3 cup olive oil. Season with salt and pepper to taste.
5. Serve at room temperature.
6. Store covered in the fridge for up to 3 days.

ubc, hazelnuts, olive oil, countrystyle, garlic, red pepper, tomatoes, parsley, paprika, sherry vinegar, olive oil

Taken from tastykitchen.com/recipes/condiments/romesco-sauce/ (may not work)