This week's featured recipe and tips by:

Monique "Moe" Eveland

Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand. After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years. Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

  • In the summer, this sauce is great as a crudité dip and absolutely incredible served over anything grilled from seafood to game meats to zucchini.
  • Any time of year, try it slathered on a chunk of artisan bread with some soft cheese.
  • When it's chilly out, try it drizzled on top of a bowl of hearty soup, It adds a comforting. smoky element. 

Consider this sauce a sort of Spanish pesto and change up the ingredients as you wish - try different nuts or peppers; or add heat by using hot smoked paprika, chipotle pepper or dried chiles. Quality is key in this recipe as each ingredient really shines!

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Romesco Sauce

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  • 2/3 cup toasted whole almonds (try smoked almonds or even toasted hazelnuts)
  • 1 cup cubed stale or toasted bread
  • A few sprigs parsley
  • 2 garlic cloves
  • 1/2 cup canned diced tomatoes, drained
  • 1 cup piquillo peppers (from a jar), drained (or roasted red peppers)
  • 1/4 cup sherry or red wine vinegar
  • 1/4 teaspoon pimentón de la Vera (smoked paprika)
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


In a food processor, coarsely chop almonds, bread, parsley and garlic.
Add tomatoes, peppers, vinegar and pimentón and pulse until incorporated.
Add olive oil and pulse until combined and mixture is nearly smooth.
Season to taste with salt and pepper.
If sauce is too thick, add a small amount of water or juice from tomatoes.

This sauce is great with any seafood, especially shrimp or prawns. It also goes great with roasted potatoes and vegetables, over greens or used as dip for bread or crudités.
Recipe from Central Market Shoreline - Culinary Resource Center
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