Romesco Sauce

Romesco Sauce

Tomato, roasted red pepper, and toasted nuts make this flexible sauce that evokes the mediterranean and provides a excellent flavour contrast with fish or lamb


  • 16 oz Roasted red peppers

  • 1/2 cup Raw almonds or walnuts

  • 1/4 cup Pine nuts, optional

  • 1/4 cup Sun-dried tomatoes

  • 2 cloves Garlic

  • 1 tbsp Sherry or red wine vinegar

  • 1 tsp Smoked paprika

  • 1/4 tsp Cayenne pepper

  • Sea salt

  • 1/2 cup Extra-virgin olive oil


  • Toast the nuts in a skillet
  • Add everything except oil into a blender or food processor and blend until smooth
  • Slowly add in the oil while blending to emulsify


  • This recipe is flexible – pretty much all the ingredients can be substituted for, so long as you have the three basic flavors – red pepper, tomato, and nuttiness. I once made this and didn’t have red peppers, so I used a can of diced tomatoes instead, adding red pepper flakes and extra smoked paprika and cayenne to get the pepper flavor. 
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