Total Time: 40 minutes plus cooling Serves: 8-10 as an app
Recipe From: Carla Kaya Perez-Gallard & Hannah Black
Ingredients:
For the Romesco Verde
- 3 green bell peppers
- 1 cup chopped flat-leaf parsley
- 1 cup roasted pistachios (sub pepita seeds)
- ¼ cup white wine vinegar
- Zest and juice of 1 lemon
- 4 garlic cloves
- 1 fresh serrano chile pepper (or any hot pepper)
- 2 tablespoons salt
- 1 cup extra-virgin olive oil
- For the Crudités: Any veggies you like to snack on raw! (Or feel free to oven roast them!)
- Radishes, carrots, cabbage, cucumbers, cauliflower, green beans, bell peppers, tomatoes, celery, peas, broccoli
Directions:
- Make the Romesco Verde
- Char the peppers. Place the green bell peppers under a broiler or on a hot grill. Turn them with tongs until the skins are blackened and blistered all over.
- Steam the peppers. Transfer them to a bowl and cover. Let them steam for about 10 minutes. This makes the skins easier to remove.
- Peel and clean. Once cool enough to handle, rub away the charred skins. Remove the stems, seeds, and ribs.
- Blend the sauce. Add the peppers, parsley, pistachios, white wine vinegar, lemon zest and juice, garlic, serrano, and salt to a food processor or blender. Blend until you have a rough, textured paste.
- Add the olive oil. With the processor running, gradually pour in the olive oil until the sauce is incorporated. It should be thick enough to spread on a platter, with some texture remaining.
- Chill. Refrigerate until ready to serve. The sauce can be made ahead and stored in an airtight container in the refrigerator for up to a week.
- Build the platter
- Spread the romesco verde down the center of a large platter.
- Arrange vegetables around the sauce in colorful groups.
- Serve immediately or refrigerate until ready to eat.