Roasted Vegetables with Green Romesco

By • April 19, 2014 0 Comments

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Author Notes: 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/2011/07/20/dining/romesco-sauce-recipe.html)Mari Miyachi

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Serves 2

Green Romesco

  • 3 green peppers
  • 1 poblano chili
  • 1/4 cup walnuts
  • 1 clove garlic
  • 1 sprig parsley
  • 1/4 cup spinach
  • 1 date
  • 1/2 tablespoon smoked paprika
  • 1 lemon, juiced
  1. 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.
  2. In a food processor, mix the roasted peppers and chili with the remaining ingredients. Pulse until well combined. Salt and pepper to taste.
  3. 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

  • 1 bunch asparagus
  • 1 bunch scallions, bottoms chopped off
  • 3/4 cup green romesco
  1. Preheat the oven to 450 degrees.
  2. On a sheet pan, spread the asparagus and scallions. Roast for about 15 minutes, until the asparagus are tender but still crisp.
  3. Serve the roasted vegetables with a healthy dollop of green romesco.

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