Miso Romesco

Food and Wine does this "ingredient of the month" thing and in February, I think, they put the spotlight on Miso.  Whenever I see miso glazed on a menu, I order it.  It carmelizes so beautifully and is so especially good on fish.  I bought it to try some mediocre recipe and it's been in my frig.  I've had a feeling it could be used for so much and it lasts forever.  I figured I'd start with this romesco, which I used for pasta, of course, although I did have the cauliflower on the side at the same meal.  I ended up freezing the rest of the sauce.  It was very easy to make and froze nicely.


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