Sun-Dried Tomato Romesco Sauce [Immersion Blender]
This Romesco sauce is different from traditional, using sun-dried tomatoes instead of bell peppers for an extra zing.
Ingredients
- 35 g (¼ cup) roasted almonds
- 30 g (¼ cup) walnuts
- 50 g (⅓ cup) sun dried tomatoes
- 60 ml (¼ cup) sherry vinegar
- 120 ml (½ cup) extra virgin olive oil
- 120 ml (½ cup) water
- (½ teaspoon) salt, optional
Directions
- Place ingredients in the Vitamix Immersion Blending Jar or appropriately sized container.
- Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 35-40 seconds or until desired consistency is achieved. Serve immediately or store in the refrigerator in an airtight container for up to a month.
Chef's Notes
- Water is used to thin this mixture to a sauce consistency. For a paste or a stuffing, omit the water and follow the same steps for a thicker version of this sauce.