Food and Recipes Recipes Romesco Sauce Be the first to rate & review! Toasted pecans add a Southern twist to this rustic puree of roasted peppers, garlic, and olive oil. We love it on anything grilled. Or try it tossed with hot cooked pasta or spread on a crusty baguette. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on January 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Caroline M. Cunningham Hands On Time: 15 mins Total Time: 15 mins Yield: 1 cup Ingredients 1 (12-oz.) jar roasted red bell peppers, drained 1/3 cup chopped toasted pecans 2 garlic cloves, sliced 2 tablespoons olive oil 1 tablespoon red wine vinegar 1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon ground red pepper Directions Process all ingredients in a food processor until smooth. Rate it Print