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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This sauce is delicious as a dip for raw vegetables or pita crisps. It can also be spread on turkey or chicken sandwiches, or used as a topping for poached chicken or pan-fried fish. Or whisk it with lemon juice for a salad dressing. Ingredients:
1 cup milk |
6 large garlic cloves |
1/2 cup whole blanched almonds (2 1/2 ounces) |
1/2 cup pine nuts (2 ounces) |
1 bay leaf |
1 1/2 teaspoons crushed red pepper |
salt |
1/4 cup extra-virgin olive oil |
one 3-ounce piece of baguette, crusts removed, bread cut into 1/2-inch dice |
1/2 teaspoon cumin seeds |
1/2 teaspoon coriander seeds |
1 teaspoon honey |
1/4 cup rice vinegar |
Directions:
1. 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.
2. 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.
3. 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.
4. Make Ahead: The sauce can be refrigerated for 1 month.
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