Recipe: Romesco sauce with summer beans

Romesco sauce with summer beans. Photo / Babiche Martens.

Romesco sauce with summer beans

Serves 4

• 3 large tomatoes, cut in quarters
• 2 cloves garlic
• 1 red chilli, chopped
• 200ml olive oil
• Salt and pepper
• 2 slices of ciabatta or other bread, toasted
• 1 roasted pepper, skinned and seeds removed
• 2 Tbsp red wine vinegar
• 1/2 cup roasted almond or hazelnuts
• 400g green beans

1. Preheat an oven to 180C.

2. For the sauce: place the tomatoes, garlic, chilli and half the oil on a lined baking dish. Roast for 15 minutes until soft. Season with salt and pepper.

3. Into a food processor place the tomato mix, bread and pepper. Blitz, slowly drizzling in the remaining oil and vinegar. Add the nuts and blitz until crushed but not too fine. Season with extra pepper and salt if needed.

4. Into a large pot of salted boiling water cook the beans for 1 minute, so they will remain crunchy. Drain, place into a serving bowl and spoon over the romesco sauce.

- VIVA