Roasted vegetables with green romesco
Roast
Roasting
This is a very distant relative to the red romesco you may be familiar with...I can hardy even call it romesco any more! My favorite parts of romesco - the spicy kick and meaty texture - remain. I've replaced the traditional almonds with walnuts for an earthy flavor and added a splash of green with spinach. Romesco inspired by The New York Times (http://www.nytimes.com/2011/07/20/dining/romesco-sauce-recipe.html)
Share:
0
14
0
Comments