-1 red pepper

-2 garlic cloves

-1 Tbs olive oil plus 1/4 cup olive oil reserved

-1 cup of walnuts soaked overnight.  Drained and dried as well as possible.

-1 Tbs tomato paste

-1 tsp sherry vinegar

-2 tsp red pepper flakes

-1/2 tsp salt

-1/4 tsp smoked paprika



preheat the oven to 400 degrees.

1. To prepare the romesco sauce place the red pepper on a sheet tray and add to the oven Roast for 20 minutes or until skins begin to brown.  Once done, allow to cool before peeling away the skin.

2. Then gently heat 1 Tbs of olive oil in a small saute pan.  Add roughly chopped garlic and lightly saute.

3. Add roasted red pepper, sauteed garlic, 1/4 cup olive oil, walnuts, tomato paste, sherry vinegar, red pepper flakes, salt and paprika to the food processor.  Pulse until sauce has a smooth consistency.

4. serve over vegetables or mix with zucchini zoodles.  This sauce is so flavorful and would go great with shimp or cod too.