Now that grilling season is upon us (or most of us anyway), I’d like to introduce you to your new best culinary friend, Romesco. Hailing from the Catalan region of Northeastern Spain, this smoky nut and red pepper sauce plays so well with just about anything you can throw on a grill, that you might just want to carve out a special spot in your fridge to keep a jar of this on-hand for the entire Summer season. Whether you’re firing up a steak, some pork chops, a spatchcocked bird, or a swordfish steak, a dollop of romesco alongside will transport you to the warm breeze and radiant sunset of a perfect Spanish evening. Almost any nut and hard, salty cheese will work in this recipe so don’t feel you need to jet to the store for pistachios and parmesan if you have other options in-hand.
