Romesco Sauce
Super-easy 10 minute recipe
This Romesco Sauce recipe is a total game-changer; once you make it, you’ll be liberally applying it to virtually every dish imaginable!
Perfect with fish or seafood, meat dishes, vegetable dishes, and pasta dishes too!
Made in just 10 minutes from start to finish, this romesco sauce recipe combines toasted almonds with roasted pepper, spices, and freshly grated tomato to create a smooth, nutty, sauce with a delicious subtle pepper flavor.
Serving:
Makes 400ml
Ready in:
10 minutes
Skill level:
Very easy
Serve with:
Seafood, pasta, veg, meat
Watch step-by-step recipe video
If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes to delicious main meals, to incredible Spanish dessert options too.
What you’ll need to make Romesco Sauce
Makes approx. 400ml /13fl. oz.
- 200g/7oz. Blanched almonds
- 200g/7oz. roasted red Piquillo Peppers from a jar, drained
- 3 tomatoes, grated, and skin removed
- 4 garlic cloves
- 1 tbsp Jerez Sherry Vinegar, plus extra to season (optional)
- 1 tbsp La Vera smoked paprika
- 50ml/1.7 fl oz. Extra Virgin Olive Oil
- ½ tsp of Cayenne pepper or chili flakes (optional if you want spicy)
- Salt (to taste)
Equipment needed
- 1 food processor or blender
- 2 clean jars (approx 300ml/10fl. oz. each)
How to make Romesco Sauce
- In a dry pan, lightly toast the blanched almonds on medium-high for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.
- Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika, into a blender or food processor along with the toasted almonds.
- Buzz for 3-4 minutes or until smooth.
- Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.
- Season with some salt and pepper to taste. Add some spice with some crushed chili or cayenne pepper as required.
- Carefully pour into jars and seal. Store in the fridge for up to 3-4 days.
What goes with Romesco Sauce?
Romesco sauce is an incredibly diverse sauce that goes with pretty much anything, but it works particularly well with fish and seafood dishes. Try making oven-baked fish casserole in romesco sauce or cooking it with some fresh shrimp (try spicy shrimp with romesco sauce) and you’ve got a winning combination.
Romesco Sauce also works great as a sauce for meat dishes. Serve it alongside your favorite grilled cuts of chicken, pork, beef, or lamb and you’ve got a tasty sauce that is ideal for BBQ season!
Of course, pasta dishes and Romesco Sauce are a match made in heaven and this sauce can be used as a base sauce or combined with ravioli ingredients.
Traditional Romesco Sauce accompaniments
In Spain, Romesco Sauce is used to flavor fish and seafood dishes, as well as occasionally used with meat dishes.
Perhaps one of the most famous uses for Romesco sauce is with calçots (a type of green onion) that is ceremoniously barbecued to mark the start of warmer weather after winter.
Romesco Sauce recipe ideas
- Roasted chicken breast in romesco (low-carb and gluten-free)
- Baked empanadas with fish and romesco (tapas)
- Baked potatoes drizzled with romesco sauce
- Calçots with romesco sauce
- Romesco de Peix (Catalan fish stew in romesco sauce)
- Mediterranean chickpea fritters with romesco dipping sauce
- Pasta with mussels and romesco sauce
Romesco Sauce - Super easy 10-minute recipe
Equipment
- 1 12-inch (30cm) frying pan For toasting the almonds
- 1 Blender or food procecssor
- 2 Clean jars (approx 300ml/10fl. oz. each).
Ingredients
- 200 g/7oz. blanched almonds
- 200 g/7oz. roasted red peppers from a jar drained
- 3 tomatoes grated, and skin removed
- 4 garlic cloves.
- 1 tbsp sherry vinegar plus extra to season (optional).
- 1 tsp smoked paprika
- 50 ml /1.7 fl oz. olive oil
- ½ a teaspoon of cayenne pepper or chili flakes optional if you want spicy.
Instructions
- In a dry pan, lightly toast the blanched almonds on medium-high for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.200 g/7oz. blanched almonds
- Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika, into a blender or food processor along with the toasted almonds.200 g/7oz. roasted red peppers from a jar, 3 tomatoes, 1 tbsp sherry vinegar, 1 tsp smoked paprika, 4 garlic cloves.
- Buzz for 3-4 minutes or until smooth.
- Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.50 ml /1.7 fl oz. olive oil
- Season with some salt and pepper to taste. Add some spice with some crushed chili or cayenne pepper as required.½ a teaspoon of cayenne pepper or chili flakes
- Carefully pour into jars and seal. Store in the fridge for up to 3-4 days.
Video
Notes
Storage:
Refrigerate in an airtight container or sealable jar for up to 4 days.Romesco Sauce – Cooking Tips and FAQs
Can romesco sauce be made without nuts?
Yes, it sure can. Simply omit the roasted almonds and substitute for some seeds of choice and breadcrumbs.
How long does this recipe take to make?
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
How long will homemade romesco sauce keep in the fridge?
Refrigerate in an airtight container or sealable jar for up to 4 days.
Can I roast my own peppers instead of using tinned peppers?
Yes, roasting your own peppers is a great idea and only adds around 45 minutes of cooking time to this recipe. If you’re short on time, using tinned roasted peppers is a convenient option.
Can I use tinned tomatoes to make romesco sauce?
You sure can. While tinned tomatoes are a convenient option, using fresh grated tomatoes will yield the best results.
Can romesco sauce be frozen?
Yes, freeze in an airtight container and it will keep for up to 6 months.
Is this romesco sauce recipe vegan?
It sure is! This recipe uses only plant-based ingredients and is 100% vegan-friendly!
Looking for some healthy tapas recipes?
Catalan roasted vegetables (escalivada Catalana)