Botanica

Name: Botanica
Ingredients: 2 packed cups piquillo peppers; 1 jalapeño, seeds removed (or 1 fresno chile); 2 medium cloves garlic; 1/4 cup olive oil; 1 tablespoon sherry vinegar; 1 small lemon - juice & zest; 2 teaspoons pimentón dulce (Spanish sweet smoked paprika); 1/2 cup toasted almonds; 1/2 cup toasted hazelnuts; A big handful of cilantro, preferably bolted (¼ cup chopped); Sea salt; 20 tiny potatoes, boiled in salted water until tender; Olive oil; black pepper; Spanish smoked paprika; Broccolini, Summer Squash, Romanesco, Brussels Sprouts or Cauliflower (or a mix!); 3 leeks, white and light green parts only, halved lengthwise; Lemon zest & juice; Cilantro flowers

www.botanicarestaurant.com

Discover our favorite romesco dip, perfect for snacking or as a main with seared leeks and grilled vegetables. Vegan and full of flavor.

View full recipe on www.botanicarestaurant.com

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Ingredients

2 packed cups piquillo peppers
1 jalapeño, seeds removed (or 1 fresno chile)
2 medium cloves garlic
1/4 cup olive oil
1 tablespoon sherry vinegar
1 small lemon - juice & zest
2 teaspoons pimentón dulce (Spanish sweet smoked paprika)
1/2 cup toasted almonds
1/2 cup toasted hazelnuts
A big handful of cilantro, preferably bolted (¼ cup chopped)
Sea salt
20 tiny potatoes, boiled in salted water until tender
Olive oil
black pepper
Spanish smoked paprika
Broccolini, Summer Squash, Romanesco, Brussels Sprouts or Cauliflower (or a mix!)
3 leeks, white and light green parts only, halved lengthwise
Lemon zest & juice
Cilantro flowers