Minty Romesco
 
Prep time
Cook time
Total time
 
Author:
Recipe type: appetizer
Serves: 1½ cups
Ingredients
  • ¼ cup hazelnuts
  • 3 roasted bell peppers from a jar
  • ½ teaspoon salt
  • Pinch ground black pepper
  • 1 garlic clove, chopped
  • 1 small shallot, chopped
  • ¼ cup vegetable broth
  • 1 tablespoon fresh lemon juice
  • 1½ tablespoons chopped fresh mint
Instructions
  1. Preheat oven to 400 degrees F. Put the hazelnuts on a rimmed baking sheet lined in parchment paper.
  2. Roast the hazelnuts until slightly dark about 5 to 7 minutes. Keep a watchful eye so they don't burn.
  3. Heat ¼ vegetable broth in a small frying pan over medium heat. Add the garlic and shallot until softened. About 2-3 minutes.
  4. In a food processor, add the hazelnuts, bell peppers, shallot / garlic mixture, lemon juice, salt and pepper.
  5. Process until coarse but smooth. Add the mint and pulse a couple of times. Taste and add more seasoning if necessary.
  6. Spoon into a serving bowl with a squeeze of fresh lemon juice on top.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-appetizers/