This actually started with Rachel Ray’s cookbook, 365: No Repeats. But Will Tanaka’s choice of pistachios made it richer and even more sublime than the original almonds. This is excellent over chicken breasts and salad greens, or broccoli, or anything else you can think of that needs a rich, thick sauce.
Since this is so rich, I was happy to find an alternative for everyday use: Roasted Pepper Cream. I save the Romesco sauce for special occasions.
1 slice bread, toasted
1 C pistachios, toasted lightly in a skillet
2 cloves garlic
8 oz roasted red peppers, drained
1/4 C white wine vinegar
Salt and pepper
1/4 C olive oil
Tear the toast into a few pieces and put it into your food processor. Add everything else except for the oil and process. While the machine is running, slowly pour in the olive oil. Process until the sauce is smooth.