This is a really classic, everyday Spanish sauce that Shannon grew up eating. Romesco is made using nuts. We’ve chosen almonds for this recipe but, by all means, use any nuts you have on hand. This recipe is also a great way to use up stale bread. There’s really no limit to this sauce: pair it with green beans, zucchini, pasta, potato salad, on bread. At the restaurant we combo it with chargrilled asparagus. But we’ve also slathered smashed fried baby potatoes with this and chimichurri. We highly recommend you do this.