The almonds connect this condiment to its roots in Catalonia, where it’s used as a sauce for fish and chicken. A go-to dipping sauce for frites, as well as a garnish for roasted asparagus. Its uses are unlimited.
On a rimmed baking sheet, spread out the almonds and hazelnuts in an even layer. Toast until lightly browned and aromatic, 10-12 minutes. Remove from oven and let cool.
Increase the oven temperature to 450°F.
Place the bell peppers and tomatoes on a rimmed baking sheet and roast, turning occasionally, until charred on all sides and starting to soften. Alternatively, you can use a grill or a grill pan. Transfer the vegetables to a bowl, cover with a kitchen towel, and allow them to steam. When cool enough to handle, slip off the skins with a towel and remove the seeds.
In a food processor, combine the cooled almonds and hazelnuts, roasted vegetables, parsley, garlic confit, and olive oil. Process to make a coarse sauce with some chunks remaining. Add the vinegar and season with salt and pepper.
Garlic Confit
Ingredients
makes 4 cups
2 cups extra-virgin olive oil, plus more as needed
8 heads garlic, cloves separated and peeled
12 fresh thyme sprigs
3 bay leaves, bruised
Instructions
Preheat the oven to 350°F.
In a medium baking dish, combine the olive oil, garlic, thyme, and bay leaves. The garlic should be completely covered by about 1 inch of oil. Bake until the garlic cloves are soft, fragrant, and lightly browned but still hold their shape, 45 minutes to 1 hour. Remove from the oven and let cool to room temperature.
Store in an airtight container in the refrigerator for up to 2 months, completely covered with olive oil to prevent air from reaching them.
