Hazelnut Romesco Sauce Recipe

• 2 roasted red bell peppers
• 6 garlic cloves
• 1 cup olive oil
• 1 thick slice French bread, cut into rough cubes
• 1/4 pound hazelnuts, lightly toasted and skinned
• 1 1/2 teaspoons pimenton

1. Puree 2 roasted red bell peppers and their juices in the bowl of a food processor.
2. Without washing the bowl, transfer the puree to a small pot and cook slowly until its thick enough to hold its shape, about 10 minutes.
3. Place 6 cloves garlic and 1/2 cup olive oil in a small pot and cook together until the garlic is lightly browned, about 10 minutes.
4. Add 1 thick slice French bread cut into rough cubes and cook 2 minutes longer, or until lightly browned.
5. Place the pepper paste, 1/4 pound lightly toasted and skinned hazelnuts, and the garlic, bread cubes, and their cooking oil back into the food processor.
6. Process to a chunky paste, then add 1 1/2 teaspoons pimenton and 1/2 cup olive oil and process again until a thick, rose-colored paste the consistency of mayonnaise is obtained.
7. Serve the sauce with seafood or vegetables.

red bell peppers, garlic, olive oil, bread, hazelnuts

Taken from www.chowhound.com/recipes/hazelnut-romesco-sauce-10521 (may not work)