Romesco Sauce

Super-easy 10 minute recipe

A small bowl of romesco sauce sits with a jar full of romesco sauce in the background

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 recipe combines toasted almonds with roasted pepper, spices, and freshly grated tomato to create a smooth, nutty, sauce with a delicious subtle pepper flavor. 

Easy Recipe | Sauce Recipe | Romesco Sauce Recipe | Mediterranean Recipe | Mediterranean | Seafood Recipe | Easy Tapas Recipe | Healthy Recipe | 10-Minute Recipe

Serving:

Makes 400ml

Ready in:

10 minutes

Skill level:

Very easy 

Serve with:

Seafood, pasta, or meat

romesco-sauce-ingredients

What you’ll need to make Romesco Sauce

Makes approx. 400ml /13fl. oz.

  • 200g/7oz. blanched almonds.
  • 200g/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.
  • 50ml olive oil.
  • ½  a teaspoon of cayenne pepper or chili flakes (optional if you want spicy).

        Equipment needed

        • 1 food processor or blender. 
        • 2 clean jars (approx 300ml/10fl. oz. each).
        toasted almonds in a large frying pan

        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 adding it to a fish casserole or cooking it with some fresh shrimp 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 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. 

        Barbercued calcots sit on a wooden servig tray with a small bowl of romesco sauce.

        Romesco Sauce recipe ideas

        A large casserole dish sits with fish, tomato, red onion, and romesco sauce
        A small bowl of romesco sauce sits with a jar full of romesco sauce in the background

        Romesco Sauce - Super easy 10-minute recipe

        Byron
        Our super easy-to-make romesco sauce recipe combines the delicious flavors of toasted almonds with roasted peppers, fresh tomato, and spices. This recipe can be easily whipped up in 10-minutes and can be used with everything from roast veggies, meat dishes, pasta dishes, to seafood and fish dishes.
        5 from 2 votes
        Prep Time 5 mins
        Cook Time 5 mins
        Total Time 10 mins
        Course sauce, Side Dish
        Cuisine Authentic Spanish recipe, Catalonia, meat, Mediterranean, Seafood, vegan, vegetarian
        Servings 400 mls
        Calories 101 kcal

        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 to matoes grated, and skin removed.
        • 4 garlic cloves.
        • 1 tbsp sherry vinegar plus extra to season (optional).
        • 1 tsp smoked paprika.
        • 50 ml 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.
          toasted almonds in a large frying pan
        • 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 to matoes, 1 tbsp sherry vinegar, 1 tsp smoked paprika., 4 garlic cloves.
          ingredients for romesco sauce sits in. a blender
        • Buzz for 3-4 minutes or until smooth.
          Blended romesco sauce in a blender
        • Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.
          50 ml olive oil.
          Blended romesco sauce in a blender
        • 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
          romesco-sauce-ingredients
        • Carefully pour into jars and seal. Store in the fridge for up to 3-4 days.
          A small bowl of romesco sauce sits with a jar full of romesco sauce in the background

        Video

        Notes

        Storage:

        Refrigerate in an airtight container or sealable jar for up to 4 days. 

        Nutrition

        Serving: 20mlCalories: 101kcalCarbohydrates: 8.7gProtein: 2.3gFat: 7.4gSaturated Fat: 0.7gSodium: 27mgPotassium: 122mgFiber: 1.5gSugar: 1.2gCalcium: 30mgIron: 1mg
        Keyword 10-minute recipe, almonds, easy recipe, easy to make, mediterranean, roasted peppers, Romesco Sauce, spicy sauce, tomato
        Tried this recipe?Let us know how it was!

        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!

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