Which nut is traditionally used in Spanish cuisine to prepare Romesco sauce and Ajo Blanco?

Romesco (Catalan pronunciation: [ru?m?sku]) is a tomato-based[1] sauce that originated from Valls, province of Tarragona, in Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish.[2] It is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and ñora peppers

Ajo blanco (also written ajoblanco) is a traditional Spanish cold soup made with almonds.