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PECAN ROMESCO

Prep/Cooking Time: 15-30 Minutes

Ingredients

• 6 red bell peppers
• 1 large red onion
• 80ml olive oil
• 20ml white wine vinegar
• salt
• pepper
• 20 pecans

Instructions

• Wash the bell peppers and remove the core and seeds
• Peel the red onion and remove the root
• Cut the peppers into 2" sq pieces
• Roughly chop the onion small enough to cook in the same time as the peppers
• Drizzle with a little olive oil and season with the salt and pepper
• Place on a baking sheet and cook in the oven at 400f
• Cook until the peppers and onions start to brown on the edges
• Once cooked remove from the heat and place in a bowl
• Cover the bowl and leave to cool slightly
• Once warm but not hot remove the cover
• Add to the bowl the remaining olive oil, vinegar and pecans
• Blend with an immersion blender till smooth and creamy
• Season with salt and pepper and check the acidity
• Reserve in the fridge till needed