- 2 c. Mezzetta® roasted red peppers (drained)
- 2 c. walnuts
- 3 T. Mezzetta® sundried julienne tomatoes
- 1/4 tsp. Mezzetta® crushed garlic
- 3 T. sherry vinegar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. smoked paprika
- 1/2 tsp. chili flakes
- 2/3 c. Mezzetta® Extra Virgin Olive Oil
- *Calculated ingredients may not always be as accurate as the original recipe.
In a food processor combine and blend the first four ingredients.
Add the vinegar and seasoning and blend for an additional minute.
In a slow and steady stream add the olive oil.
Serve the romesco with a fish dish, or the Mezzetta Spanish Antipasto platter