I got back from a recent trip to New York City feeling inspired, craving comfort and getting over jet lag. I saw green romesco on a menu in Brooklyn served with lamb-stuffed medjool dates wrapped in bacon and sprinkled with cashews. I knew I had to try it and unsurprisingly it was delicious – zingy with lots of fresh lime & sherry vinegar.
I thought it was clever, taking the typically unpopular green pepper and playing to its bitter flavour profile. Speaking for myself, the green pepper is always the last of a 3-pack left in my fridge. I want it to be used, enjoyed for what it is (a pepper that hasn’t fully ripened) and provide an alternative way to think about the classic romesco.
This was the first recipe I wanted to make when I got home and I was eager to play around with it. Not much showed up on Google in the way of recipes so I figured we could pave the way. Romesco is typically made with roasted red peppers and tomatoes, then blended with almonds, smoked paprika, olive oil and sherry vinegar. It’s simple to make and pairs with so many other ingredients; fatty fish like salmon or trout, roasted chicken, lamb and famously in Barcelona with charred leeks.
I’ve kept true to the principles of Romesco, but added some spice and ingredients that I think play to the green pepper’s strengths like fresh lime, cashews and green tomatoes to make it as green as possible. I hope you like it and please let us know if you try it.
P.S I served the leftover green romesco to my family on the June bank holiday with pan fried hake & Gubeen chorizo. It was great! There are so many directions you can take this versatile sauce.