blend · pan sauce
★ STARRED KITCHENPrep 10 minPearlpass Romesco
Independent adaptation of a publicly published Robert Thompson recipe. Not affiliated with, sponsored by, or endorsed by Robert Thompson.
Romesco from a starred kitchen.
Ratio
Ingredients
- Tomato — 10 tomatoes
- Garlic — 4 bulbs garlic
- Almonds — 50g whole almonds, peeled
- Hazelnuts — 50g roasted hazelnuts, peeled
- Bread — 1 slice white bread, crust removed
- Sherry Vinegar — 3 tbsp sherry vinegar (45 ml)
- Olive Oil — 100ml olive oil
- Truffle Oil — 1 dash truffle oil (2 ml)
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Pearlpass Romesco wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Robert Thompson works in Modern British at Winteringham Fields / The Hambrough; credentials include Michelin 1* (Winteringham Fields / The Hambrough).
Originally published as Romesco.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Robert Thompson / Great British Chefs (published as “Romesco”). Full citation lives in Provenance.