This is a very distant relative to the red romesco you may be familiar with...I can hardy even call it romesco any more! My favorite parts of romesco - the spicy kick and meaty texture - remain. I've replaced the traditional almonds with walnuts for an earthy flavor and added a splash of green with spinach. Romesco inspired by The New York Times (http://www.nytimes.com...) —Mari Miyachi
Roast the bell peppers and poblano chili until they are completely blackened on the outside. Place them in a paper bag and let them rest for 15 minutes. Peel away the blackened skin and chop the pepper into large chunks.
In a food processor, mix the roasted peppers and chili with the remaining ingredients. Pulse until well combined. Salt and pepper to taste.
The romesco can be prepared and refrigerated a couple days in advance. This will make about 2-3 cups of romesco - use it on salads or pastas as well!
Roasted Vegetables with Green Romesco
Preheat the oven to 450 degrees.
On a sheet pan, spread the asparagus and scallions. Roast for about 15 minutes, until the asparagus are tender but still crisp.
Serve the roasted vegetables with a healthy dollop of green romesco.