Romesco Pesto

• 1 head garlic
• 13 c. extra-virgin olive oil
• 15 blanched whole almonds
• 1 large red bell pepper
• 1 jalapeno pepper
• 1/2 tsp. kosher salt
• 1/4 c. fresh mint leaves
• 1 tbsp. red wine vinegar
• 1/4 tsp. Freshly ground pepper

1. Preheat oven to 350 degrees.
2. Cut off top quarter of garlic and place head on a sheet of foil; drizzle with 1 tablespoon olive oil and fold foil to seal.
3. Place in baking dish; bake 45 minutes or until tender.
4. Let cool.
5. Meanwhile, spread out almonds on a baking sheet; bake 8 to 10 minutes or until fragrant and golden.
6. Let cool.
7. Turn a stove burner on high heat.
8. Place peppers on burner and roast 12 to 15 minutes, turning regularly with tongs so peppers char evenly.
9. Place in a paper bag; seal and let stand (and steam) 5 minutes.
10. Peel off blackened skin and discard.
11. Cut peppers into quarters; remove and discard seeds and core.
12. Squeeze 4 cloves roasted garlic from their skins into a mortar.
13. Add salt and 1/2 of the almonds, peppers, mint, and 1/2 of remaining olive oil.
14. Using a pestle, crush against bottom and sides of mortar until a coarse paste forms.
15. Add remaining almonds, peppers, mint, and olive oil, crushing as directed.
16. Stir in vinegar and ground pepper.
17. Transfer to an airtight container, cover with a layer of extra-virgin olive oil, and refrigerate up to 5 days.

garlic, extravirgin olive oil, almonds, red bell pepper, pepper, kosher salt, fresh mint, red wine vinegar, freshly ground pepper

Taken from www.delish.com/recipefinder/romesco-pesto-recipe (may not work)