This green chili and pistachio Romesco sauce is such a delicious variation of a traditional Romesco sauce. It has all the goodness I love from a traditional Romesco sauce but with a few flavor tweaks, like a little more heat from the roasted green chili peppers and a subtle nuttiness from the pistachios.
![](https://www.flypeachpie.com/wp-content/uploads/2021/08/Green-chili-and-pistachio-romesco.jpg)
This sauce goes great with grilled meats, grilled or fresh vegetables or even just to dip bread in and enjoy. It’s flavor packed and so delicious!
![](https://www.flypeachpie.com/wp-content/uploads/2021/08/green-chili-and-pistachio-romesco-3.jpg)
I have it served here with some smoked chicken thighs that are seasoned with a sweet and smoky BBQ seasoning, pan blistered tomatoes, toasted sour dough bread that I drizzled with some olive oil. I also have some grilled zucchini on the side that I dipped in the Romesco sauce as well. I can tell you that I used that sour dough to mop up the plate so it was totally clean when I finished. So good.
![](https://www.flypeachpie.com/wp-content/uploads/2021/08/green-chili-and-pistachio-romesco-6-768x1024.jpg)
What you need to make green chili and pistachio Romesco:
Makes roughly 1 1/2 cups sauce
- 3/4 cup roasted green chilies
- 1/2 cup pistachios
- 1 teaspoon smoked paprika
- 1/2 cup fresh tomatoes
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoons salt
- Pinch black pepper
- 3 tablespoons olive oil
Instructions
- In a blender or food processor, add roasted chili peppers, pistachios, smoked paprika, tomatoes, garlic, red wine vinegar, salt, pepper and olive oil.
- Pulse until the mixture is blended well and to desired constancy, I like it smooth with just a touch of texture.
- Store in the refrigerator for 1-2 weeks or freeze.
![](https://www.flypeachpie.com/wp-content/uploads/2021/08/green-chili-and-pistachio-romesco-7-768x1024.jpg)
Green Chili and Pistachio Romesco
Ingredients
- 3/4 cup roasted green chilies
- 1/2 cup pistachios
- 1 teaspoon smoked paprika
- 1/2 cup fresh tomatoes
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoons salt
- Pinch black pepper
- 3 tablespoons olive oil
Instructions
- In a blender or food processor, add roasted chili peppers, pistachios, smoked paprika, tomatoes, garlic, red wine vinegar, salt, pepper and olive oil.
- Pulse until the mixture is blended well and to desired constancy, I like it smooth with just a touch of texture.
- Store in the refrigerator for 1-2 weeks or freeze.
![](https://www.flypeachpie.com/wp-content/uploads/2021/08/green-chili-and-pistachio-romesco-4.jpg)