I think you all know by now how much I appreciate a really good sauce, and romesco sauce is one of my favorites. This version is made almost entirely with pantry staples!
It’s got a bright red color from roasted red peppers, with a nutty, tangy taste from a mix of almonds, garlic, and vinegar. Occasionally there’s bread or breadcrumbs mixed in, but not here. This stems from my own personal preference, not because I care whether the recipe is gluten-free (it is!), but because almonds do a good job of thickening the sauce once blended.
Traditionally used as a condiment for seafood (try it with our pan seared cod!), it also makes a great dip for vegetables, and grilled meats, or as a spread for sandwiches and wraps.
Looking for more easy sauce recipes? Consider trying our Cilantro Chimichurri or Charred Scallion Sauce next, both of which are fantastic with meats, poultry, and seafood.
What is romesco sauce?
Romesco sauce is a Spanish sauce typically made with roasted red peppers, almonds, garlic, olive oil, and vinegar. It originates from the Catalonia region of Spain, specifically from the coastal area around Tarragona, and has a rich, smoky flavor with a hint of heat. We like it smooth and creamy, but feel free to keep it a bit more coarse.
Ingredient Notes & Substitutions
- Jarred roasted red peppers: You can roast red bell peppers yourself, but we love the convenience of jarred peppers.
- Raw, blanched almonds: Look for unsalted almonds to control the level of salt. You can use toasted almonds if preferred.
- Tomato paste: This adds a rich tomato taste without actually roasting tomatoes. Sun-dried tomatoes would be a delicious substitution.
- Garlic: Skip the kind in the jar and use fresh! 1 or 2 raw garlic cloves, depending on how intense of a garlic flavor you want. Vinegar will help to temper the flavor.
- Sherry vinegar: If you don’t have sherry vinegar, substitute with red wine vinegar.
- Smoked paprika: To give the sauce a smoky flavor.
- Extra virgin olive oil: This helps the sauce blend and become creamy.
- Kosher salt and freshly ground black pepper: To season the sauce.
You’ll also need a food processor or personal blender to make the sauce, though if you’re wiling to use some muscle, a mortar and pestle will yield the best texture (it’s similar to pesto in this way).
How To Make Romesco Sauce
- In a food processor, combine the roasted red peppers, almonds, tomato paste, fresh garlic, sherry vinegar, and paprika. Pulse until very finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the sauce reaches your desired consistency. Taste and adjust seasoning.
It’s so easy you can even whip up a batch on busy weeknights!
FAQs
Yes, but note that the resulting sauce (while delicious) will not be considered traditional romesco sauce. Hazelnuts, walnuts, or pine nuts are delicious with this roasted red pepper sauce.
Yes. Store in a refrigerator for up to 1 week.
Expert Tips
- Allow the flavors and ingredients to meld together at room temperature for about 1 hour for best flavor. Optional, but great if making ahead!
- For a more intense smoky flavor, roast your own red peppers.
- To make a milder sauce, reduce the amount of smoked paprika or omit it altogether.
- Want a little heat? Add ¼ teaspoon cayenne pepper or a pinch of crushed red pepper flakes.
- For a thicker sauce, add ¼ cup of grated Parmesan cheese.
Make-Ahead, Leftovers, & Storage
- Make-ahead, leftovers, and storage: Romesco sauce will keep for up to 1 week and can easily be made in advance. Store leftovers in an airtight container in a fridge. Can be enjoyed cold or heated in a saucepan over low heat until warm and heated through.
- To freeze: Place leftover sauce in an airtight container, then freeze for up to 3 months. Thaw romesco sauce overnight in a refrigerator.
How To Serve
- Serve with grilled fish or seafood, such as pan seared cod, shrimp, or sea scallops. It’s also fantastic with grilled chicken, steak, or pork.
- Enjoy over roasted vegetables, such as blistered string beans or oven roasted broccoli.
- Toss with pasta or spoon over crispy potatoes.
- Enjoy with eggs! Fried eggs, scrambled eggs, even frittatas! Would be perfect spooned on tortilla espanola.
- Spread on sandwiches, wraps, or crostini. This would be phenomenal on our Blackened Salmon BLT.
- Use as a dipping sauce for crudité, vegetables, or chips.
Perfect for dipping, drizzling, or smothering, romesco sauce is a versatile condiment that elevates any dish it touches. If you make this Romesco Sauce recipe, please let us know by leaving a review and rating below!
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How To Make Romesco Sauce (For Seafood & Veggies)
Equipment
Ingredients
- ⅔ cup jarred roasted red peppers or homemade
- ¼ cup raw, blanched almonds
- 2 Tbsp tomato paste
- 1 clove garlic, roughly chopped
- 2 tsp sherry vinegar
- ½ tsp smoked paprika
- ¼ – ½ cup extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Pulse the ingredients. Place ⅔ cup roasted red peppers, ¼ cup almonds, 2 Tbsp tomato paste, 1 chopped garlic clove, 2 tsp sherry vinegar, and ½ tsp smoked paprika in the bowl of a food processor fitted with blade attachment. Pulse until very finely chopped, almost paste-like.
- Stream in olive oil. With the motor on, stream in ¼-½ cup extra virgin olive oil (depending on how thin or thick you want the sauce), until a smooth sauce forms. Season lightly with Kosher salt and freshly ground black pepper, then taste and adjust seasoning according to your taste.
- Optional: The sauce can be enjoyed immediately, but if prepping in advance, it's great to let it sit out at room temperature for an hour to let the flavors meld.
Notes
- Mortar and pestle: If making with a mortar and pestle, begin by smashing garlic clove(s) until a paste forms. Next, add almonds and vinegar, then continue smashing. Once that forms a paste, add all remaining ingredients except oil, salt, and pepper, then continue to grind with the pestle. Finally, add olive oil and work into a creamy consistency. Season to taste with salt and pepper.
- Make-ahead, leftovers, and storage: Romesco sauce will keep for up to 1 week and can easily be made in advance. Store leftovers in an airtight container in a fridge. Can be enjoyed cold or heated in a saucepan over low heat until warm and heated through.
- To freeze: Place leftover sauce in an airtight container, then freeze for up to 3 months. Thaw romesco sauce overnight in a refrigerator.
Nutrition
Photography by Alana of Your Home Made Healthy.
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