This classic condiment from the province of Catalonia, Spain, is a vivid orange-red, nut-thickened sauce that is extemely versatile. Try it with cooked shellfish, fish, lamb chops,and vegetables such as asparagus, potatoes, beets, or grilled baby leeks; it's also great with eggs, crusty rustic bread . . . just use your imagination (I've even used it with hot pasta, although not at all traditional)! The "keeping quotient" for the sauce is high, but do make sure to bring it to room temperature prior to serving, as it is not good cold. Stir well to incorporate the oil. This particular recipe is my version, culled from several different sources.