I recommend double-batching this romesco. It is the gift that keeps on giving. Some romescos are smooth,but I like to keep it as a pesto consistency,a bit of robust chunkiness goes so well on silky pasta,and ditto sandwiches the next day or dolloped through a salad. This recipe makes a little extra sauce which keeps for about 10 days. Store as you would a pesto,covered with a splash of olive oil to prevent it drying out,in an airtight container in the fridge.