Romesco Sauce Recipe

Made with roasted red peppers, fire-roasted tomatoes, nuts and a handful of seasonings, this Easy Romesco Sauce adds a burst of flavor to any dish. The perfect addition to chicken, fish or grilled veggies, and great for dipping too!

1. One 16-ounce jar of roasted red peppers, drained.
2. ½ cup raw or roasted almonds (unsalted)
3. ¼ cup oil-packed sun-dried tomatoes, rinsed and drained.
4. 2 medium-to-large cloves garlic, peeled and quartered.
5. 1 tablespoon sherry vinegar or red wine vingar.
6. 1 teaspoon smoked paprika.
7. ½ teaspoon fine sea salt, to taste.

5-Minute Romesco Sauce Recipe

Made with roasted red peppers, fire-roasted tomatoes, nuts and a handful of seasonings, this Easy Romesco Sauce adds a burst of flavor to any dish. The perfect addition to chicken, fish or grilled veggies, and great for dipping too.

Prep: 5min

Total: 5min

Yield: 10

Serving Size: 3 tablespoons

Nutrition Facts: servingSize 3 tablespoons, calories 132.9 kcal, Carbohydrate 4.4 g, Protein 2.9 g, Saturated Fat 1.3 g, Trans Fat 0.1 g, Sodium 298.2 mg, Fiber 1.7 g, Sugar 1.5 g

Ingredients:

• 12 oz jarred roasted red peppers, (drained)
• 14 oz canned fire-roasted tomatoes, (well drained)
• 3/4 cup raw blanched almonds, (toasted)
• 1/4 cup raw blanched hazelnuts, toasted, (optional, you can use 1 cup almonds instead)
• 1/4 cup chopped flat leaf parsley
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt, (more to taste)
• 1 teaspoon smoked paprika
• 1/2 to 1 teaspoon red pepper flakes
• 1-2 garlic cloves (chopped)
• juice of half a lemon
• 1 teaspoon sherry vinegar or red wine vinegar

Instruction:

1. Add all the ingredients in the bowl of a food processor fitted with a blade. Blend or pulse to your desired consistency.
2. Taste and adjust seasoning to your liking.

Romesco Sauce

This Romesco sauce recipe isn’t traditional – I use tomato paste instead of roasted tomatoes and chickpeas instead of bread – but it still captures the tangy, smoky flavor and creamy texture of the classic Spanish sauce. I love to serve it with crusty bread and grilled vegetables. Find more serving suggestions in the post above!

Prep: 5min

Yield: 6

Ingredients:

• 2 roasted red bell peppers* (skin and seeds removed)
• ¼ cup extra-virgin olive oil
• ¼ cup water
• ⅓ cup mix of almonds and peeled hazelnuts
• 2 tablespoons tomato paste
• 2 tablespoons sherry vinegar or red wine vinegar
• ¼ cup cooked chickpeas** (drained and rinsed)
• 2 garlic cloves
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• Freshly ground black pepper

Instruction:

1. In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
2. Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.

Romesco Sauce

This recipe for romesco sauce improves anything you make alongside it, from steak to roasted cauliflower. A batch will hold in an airtight container for a week.

Total: 5 minutes

Yield: Makes about 1½ cups

Ingredients:

• 1 large roasted red bell pepper from a jar
• 1 garlic clove, smashed
• ½ cup slivered almonds, toasted
• ¼ cup tomato purée
• 2 Tbsp. chopped flat-leaf parsley
• 2 Tbsp. sherry vinegar
• 1 tsp. smoked paprika
• ½ tsp. cayenne pepper
• ½ cup extra-virgin olive oil
• Fine sea salt and freshly ground black pepper

Instruction:

1. Pulse 1 large roasted red bell pepper from a jar, 1 garlic clove, smashed, ½ cup slivered almonds, toasted, ¼ cup tomato purée, 2 Tbsp. chopped flat-leaf parsley, 2 Tbsp. sherry vinegar, 1 tsp. smoked paprika, and ½ tsp. cayenne pepper in a food processor until very finely chopped.
2. With motor running, slowly add ½ cup extra-virgin olive oil; process until smooth. Season with fine sea salt and freshly ground black pepper. Do Ahead: Romesco can be made 1 week ahead. Cover and chill.

Romesco Sauce – Food Wishes