Written by St. Urban Wines
The romesco sauce is perfect as a dip or as a sauce paired with lamb, seafood or pasta.
Toast the pinenuts in the oven at 180c for 5-6 minutes until golden brown.
In a dry hot frying pan, toast the fennel and coriander seeds until the aroma is starting to released, grind the seeds in a mortar and pestle and add a pinch of flake salt.
Char the red capsicum directly in the flames with a gas burner until the skin goest black and then place the red capsicums in a bowl or container.
Cover with a lid or cling film and allow to sweat for 5-10 minutes.
Remove the blackened skin off the capsicums, remove the seeds and stalk and place the flesh in a blender with the pine nuts, ground spice mix and paprika.
Blend to a desired consistency and season with salt to taste.