HARISSA ROMESCO SAUCE Makes about 2 cups 1 c. nuts (any mix of almonds, walnuts, cashews, or pine nuts), toasted and cooled 1 c. Signature Harissa 2 ½ Tbsp. extra-virgin olive oil 1 Tbsp. lemon juice Salt Place nuts, harissa, olive oil, lemon juice, and a generous pinch of salt in a food processor and blend until a uniform paste forms. Taste and add more salt, if desired. Suggestions for Use: Use as a dip with fresh vegetables, top with roasted cauliflower for the perfect side dish, use as spread for a sandwich, and as a sauce for your pasta. Interested in learning more? You can find more NY Shuk recipes here! CRAFT’s Food Editor Recommends: My current favorite way to cook with harissa is in these glorious danishes from my favorite food blogger Molly Yeh. Give them a whirl, you won’t be sorry! © Hundred-to-One LLC 2017. All rights reserved.