15 minutes
A vibrant and flavor-packed sauce that combines fresh parsley, nuts, garlic, jalapeño, and spices, perfect for drizzling over grilled vegetables or meats.
Flat Leaf Parsley, Finely chopped
cups
cups
Almonds, Toasted and finely chopped, skin-on
cups
Garlic Clove, Finely grated
each
Jalapeño Pepper Or Serrano Chile, Finely chopped, seeds removed
each
tablespoons
teaspoons
to taste
to taste
1. Process Nuts
Process the almonds or walnuts in a food processor until they are coarsely chopped to provide the sauce with a delightful texture and richness.
2. Add Parsley, Garlic, and Jalapeño
Add the chopped parsley, garlic, and jalapeño to the food processor with the nuts. Process these ingredients together until they form a coarse paste, ensuring that the flavors meld together while maintaining a satisfying texture.
3. Incorporate Olive Oil
Slowly add the olive oil to the mixture in the food processor, pulsing gently until the oil is well incorporated and the mixture becomes a luscious, cohesive sauce.
4. Stir in Vinegar and Paprika
Transfer the mixture to a bowl and stir in the red wine vinegar and smoked paprika, bringing a tangy depth and a subtle smoky note to the sauce, balancing its fresh and spicy elements.
5. Season to Taste
Season the Green Romesco with kosher salt and freshly ground black pepper to taste. Adjust the seasoning to ensure the flavors are balanced to your preference. The sauce can be made ahead of time and stored in the refrigerator for up to five days, allowing the flavors to develop even further.
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