Romesco sauce -gritty
I slightly altered the recipe and whisked in the toasted, ground hazelnuts AFTER whizzing all other ingredients (roasted pepper, olive oil, etc.)in mini processor--because I didn't want a heavy "peanut butter" consistency. But now I'd like it creamier. I'm afraid the heat of the processor will now make the olive oil emusion bitter, which has happened before with mayonnaise. What to do? Serve it gritty or make it creamier by returning to the processor, risking bitterness?