Xató Sauce Recipe

Ingredients

• 1 cup (150g) almonds, blanched and peeled 1 cup (150g) almonds, blanched and peeled
• 1 cup (150g) hazelnuts, blanched and peeled 1 cup (150g) hazelnuts, blanched and peeled
• 2 roasted red bell peppers, peeled and deseeded 2 roasted red bell peppers, peeled and deseeded
• 2 ripe tomatoes, peeled and deseeded 2 ripe tomatoes, peeled and deseeded
• 2 ñora peppers, rehydrated and deseeded 2 ñora peppers, rehydrated and deseeded
• 2 cloves of garlic 2 cloves of garlic
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 22g (3g saturated)
• Carbohydrates: 9g (3g sugars)
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a food processor, blend the almonds and hazelnuts until finely ground.
2. 2.
   Add the roasted red bell peppers, tomatoes, ñora peppers, garlic, and red wine vinegar to the food processor. Blend until smooth.
3. 3.
   Slowly drizzle in the olive oil while the food processor is running until the sauce reaches a creamy consistency.
4. 4.
   Season with salt to taste and blend once more to incorporate.
5. 5.
   Transfer the Xató sauce to a jar or container and refrigerate for at least 1 hour to allow the flavors to meld together.

Treat your ingredients with care...

• Almonds — Make sure to blanch and peel the almonds to achieve a smooth texture in the sauce.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
• Adjust the consistency of the sauce by adding more olive oil for a smoother texture or water for a lighter consistency.
• Serve the Xató sauce chilled for the best flavor.

Serving advice

Serve the Xató sauce as a dipping sauce for grilled vegetables, such as asparagus, artichokes, or zucchini. It also pairs well with seafood, such as grilled prawns or octopus. Drizzle the sauce over a fresh salad for a burst of flavor.

Presentation advice

Garnish the Xató sauce with a sprinkle of chopped almonds and a drizzle of olive oil for an elegant presentation. Serve it in a small bowl or ramekin alongside the main dish.