This recipe is a twist on traditional romesco. Romeso is a rustic condiment typically made from a concoction of tomatoes, garlic, nuts, bread, olive oil, garlic and sherry vinegar. It’s a Catalonian recipe that no two chefs ever make exactly the same. But without fail, it is always made with tomatoes, nuts and garlic. I love the original version, but wanted to try this recipe with carrots. I made some adjustments, like roasting the garlic first ~ and it turned out delicious.  You’ll find numerous ways to enjoy this recipe.  We were so excited about it, we made a list of possible ways to enhance some of our favorite foods.  Slather on grilled corn, use as a dip for sweet potato fries or roasted potatoes, thickly spread on wraps with grilled meat and/or vegetables, dollop on lamb or beef, polenta or pasta. You’ll agree, it’s going to be good on just about anything.  We hope you like this take on the traditional.

Makes approximately 3 Cups

INGREDIENTS

• 1 lb organic carrots, skins on, trimmed
• 1/2 medium onion
• 3 large cloves fresh garlic. skins on
• 1/2 C extra virgin olive oil, divided
• 1 tsp Kosher salt, plus more for seasoning
• 1/2 C toasted unsalted almonds
• 1/4 C toasted unsalted hazelnuts
• 1/2 tsp fresh organic lemon zest
• 1 T fresh lemon juice
• 2 tsp smoked Spanish paprika (Penzy’s is great!)
• 1 tsp Aleppos pepper (or red chili flakes) – optional
• 2 T sherry vinegar (or red wine vinegar)
• 1 tsp Kosher salt

Heat oven to 425. On a parchment lined sheet pan, place carrots, onion and unpeeled garlic. Toss in 3 tablespoons olive oil and a sprinkle of salt.  Wrap garlic cloves in foil and leave on sheet pan with carrots and onion. Roast all three ingredients for about 20-25 minutes until carrots are tender and onion is tender and lightly charred. Set aside to cool. When cool enough to handle, squeeze garlic cloves from skins directly into food processor. To your food processor, add nuts, roasted carrots and remaining olive oil and pulse to a coarse paste. Add lemon zest, lemon juice, paprika, Aleppos pepper, sherry vinegar and salt and pulse again.  Romesco is thicker than a pesto or pistou, however if you want it to be a bit smoother, you can add small amounts of water or a little more olive oil and continue to pulse until you’ve achieved desired consistency.

Romesco is great on toasted artisan bread, as a dip for crudite, spread on grilled chicken or fish. It’s particularly good as an addition to soups, sauces or stews, AND finally, try it on a burger or sandwich.  O.M.G.

Cook’s Notes:

Ground lamb burger with roasted carrot romesco, crumbled goat cheese, sliced cucumbers and tomato and lots of lettuce ~ on a toasted bun

We made lamb burgers and served them with our carrot romesco, sliced cucumbers, crumbled goat cheese, ripe tomato and garden fresh lettuce ~ all on a toasted brioche bun.  It was fantastic!

If you have nut allergies, you can make this with day-old bread, like sourdough.  Nuts and bread act as a thickening agent and it’s a must-do with this condiment.  Replace nuts with 1/2 cup of bread.