Romesco Pesto

Name: Romesco Pesto
Yield: Serves 4 to 6 (Makes 3/4 cup pesto, enough for 1 lb of pasta)
Cuisine: Italian
Ingredients: 3 , garlic cloves, unpeeled; 1/4 cup, slivered almonds; 2 cups, fresh parsley leaves; 7 tablespoons, extra-virgin olive oil; 1/4 cup, grated Parmesan cheese; 1/2 cup, jarred roasted red peppers, rinsed, patted dry, and chopped coarse; 2 teaspoons, red wine vinegar; 1/2 teaspoon, table salt

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Appears in Cook's Country June/July 2011

Italian

Sauces

Condiments

When making this easy, delicious summer sauce, don't let the herbs get lost in the shuffle.

SERVES4 to 6 (Makes 3/4 cup pesto, enough for 1 lb of pasta)

TIME25 minutes

WHY THIS RECIPE WORKS

Harsh garlic can easily tip pesto’s delicate balance. We temper the burn by toasting the garlic cloves, skin on, until spotty brown. And to boost the flavor of mild almonds, we flashed them in the skillet to toast as well.

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