Grill

Romesco sauce is one of my all-time favorites. It’s the kind of sauce that can transform a dish or even a whole meal. For this recipe, I pair this robust sauce with grilled garlic scapes and lamb chops. This version also happens to be gluten-free. I’ve increased the quantity of nuts and substituted sun-dried tomatoes for fresh tomatoes to reduce the amount of liquid and eliminate the need for a bread binder. (Bread…what bread? I don’t even miss it.) The smoky flavors of paprika and chiles combine with the sweet notes of tomato and roasted pepper…with a few sharp edges from sherry and garlic…that mingle and meld with the earthy flavors of nuts and olive oil. It’s robust, big and bold, yet it has such a fine balance of flavors and texture.

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