Oregon Hazelnut-Romesco Sauce

Recipe: Tasty n Alder | Photo: John Valls
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  • 1/2 cup dry roasted Oregon hazelnuts, with skins removed
  • 1 red bell pepper, roasted and peeled
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • 1 tablespoon sherry vinegar
  • 2 garlic cloves, sliced
  • 2 teaspoons kosher salt
  • 1 egg yolk
  • 1/2 cup safflower oil


Combine all ingredients except oil in the food processor. Process for about 15 seconds (sauce should be slightly chunky before adding the oil). With the motor running, slowly pour the oil into the sauce in a thin, steady stream. Once all the oil has been added, taste the sauce for salt adjustment as needed.