Eat with cooked asparagus, over fish, or tossed with tortellinis.
1 roasted and pealed red bell pepper
(or two large chopped tomatoes without seeds)
2 cloves of garlic crushed
1 tbsp of red wine or sherry vinegar
1/4 cup of toasted hazelnuts without the skin
(or toasted pinenuts)
Basil (Only if making pesto romesco)
Hot pepper flakes
Olive oil
Parmesan cheese (or 1 slice of stale bread)
Put all the ingredient into a food processor and blend until a smooth but slightly chunky consistency. Season with salt and pepper
