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Hazelnut Romesco


  • 1/4 cup olive oil
  • 6 peeled garlic cloves
  • 1 red bell pepper, grilled, peeled and seeded
  • 2 ripe plum tomatoes
  • 2 ancho chiles, soaked in boiling water until soft, seeded
  • 1 slice white bread, crust removed cut into small cubes
  • 1/2 cup red wine
  • 1/4 cup shelled hazelnuts
  • 1 tablespoon honey
  • Salt and freshly ground pepper


  • Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine.
  • Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.

Recipe Details