Grilled Baby Leeks With Romesco Sauce

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1 small ancho chile, seeded

3 tablespoons hazelnuts

Two 1/2-inch-thick slices baguette, toasted and torn into 1-inch pieces

3 tablespoons roasted almonds, preferably Marcona, coarsely chopped

1 garlic clove, chopped

2 plum tomatoes—peeled, seeded and coarsely chopped

1 roasted red pepper from a jar, cut into 1-inch pieces

1/2 tablespoon sherry vinegar

1/4 cup extra-virgin olive oil, plus more for brushing

1 tablespoon chopped flat-leaf parsley

Salt and freshly ground black pepper

16 baby leeks or thick scallions, trimmed

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