Directions:
- In a medium saucepan, combine the milk with the garlic, almonds, pine nuts, bay leaf, crushed red pepper and a pinch of salt. Cover and cook over low heat until the garlic is slightly tender, about 10 minutes. Discard the bay leaf.
- In a medium skillet, heat 2 tablespoons of the olive oil. Add the diced bread and cook over moderately low heat, stirring occasionally, until golden, about 4 minutes. Add the cumin and coriander seeds and cook until fragrant, about 1 minute.
- In a small bowl, dissolve the honey in the vinegar. Transfer to a blender; add the milk mixture and the diced bread. Add the remaining 2 tablespoons of olive oil and blend until smooth. Scrape the sauce into a medium bowl and season with salt. Transfer the romesco sauce to jars and refrigerate.
- Make Ahead: The sauce can be refrigerated for 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1771.23 Kcal (7416 kJ) | ||
| Calories from fat | 1311.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 145.75g | 224% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 2% | |
| Sodium | 643.68mg | 27% | |
| Potassium | 1465.53mg | 31% | |
| Total Carbs | 92.33g | 31% | |
| Sugars | 24.62g | 98% | |
| Dietary Fiber | 13.32g | 53% | |
| Protein | 40.77g | 82% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 7.4mg | 41% | |
| Calcium | 527.7mg | 53% | |
| Amount Per 100 g | |||
| Calories | 286.39 Kcal (1199 kJ) | ||
| Calories from fat | 212.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.57g | 224% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 2% | |
| Sodium | 104.08mg | 27% | |
| Potassium | 236.96mg | 31% | |
| Total Carbs | 14.93g | 31% | |
| Sugars | 3.98g | 98% | |
| Dietary Fiber | 2.15g | 53% | |
| Protein | 6.59g | 82% | |
| Vitamin C | 2.3mg | 24% | |
| Iron | 1.2mg | 41% | |
| Calcium | 85.3mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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