Romesco Dip

Mrs.Dr.Fork

delicious magazine

50g blanched almonds

30g bread, torn

1 garlic clove, crushed

1 teaspoon smoked sweet paprika

175g drained piquillo peppers

4 tablespoons olive oil

splash of sherry vinegar

Lightly toast the almonds in a frying pan until golden. Add the bread, garlic, and paprika, and took for 1 to 2 minutes until fragrant. Tip into a blender with the peppers, oil, and vinegar. Whizz until smooth. Spoon into a dish and serve alongside toasted pita and crudités.

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