Here I’ll share with you the most delicious way to make the classic Romesco sauce!
Romesco sauce comes from a Catalonian city called ‘Tarragona’, just south of Barcelona. I’d say on paper it’s sort of like a Pesto, but with a texture more similar to Hummus, and with BAGS more flavour. If you’ve never tried it before you’re in for a treat, and if you have, I’m excited to show my take on it! Follow me…
Like many recipes, you’ll see many different variations of this recipe. The roots tend to stay the same though, and that’s a tomatoey/peppery/nutty/tangy sauce that’s incredibly irresistible. I did test a few different variations, and here’s what I landed on:
Romesco Sauce Ingredients
- Roasted Red Peppers – I find the jarred ones work perfectly here.
- Sun Dried Tomatoes – You’ll want to use the ones stored in oil.
- Almonds – I use blanched almonds (without the skin).
- Bread – Works as a binder. Slightly stale bread works best!
- Garlic – 1 clove will do the trick.
- Extra Virgin Olive Oil – Creates the base of the sauce and creates a silky texture.
- Sherry Vinegar – Adds a gentle tangy flavour.
- Seasoning – Smoked paprika, cayenne pepper and salt truly elevate this recipe!
Can I make my own roasted red peppers?
I use jarred roasted red peppers, mainly for ease. But you can absolutely make your own if you’d like! I’ve added some more info on this in the recipe card below.
Do I have to add the blanched almonds?
You’ll actually find these in most supermarkets. You can sub flaked/slivered almonds, or even hazelnuts. If you can’t use nuts then just leave them out.
Do I have to add the bread?
I have tried this sauce with and without bread, and prefer the texture with bread, but it’s not a deal-breaker if you don’t use it.
Where can I find sherry vinegar?
You’ll find it in most supermarkets. Sub red wine vinegar.
Making Romesco Sauce
Whilst you could use a pestle and mortar, I recommend using a food processor for ease. I typically just bung everything in and blitz until combined. I find funnelling in the oil separately makes little difference to the end result!
You’re looking for the sauce to be relatively smooth, but there will be tiny lumps and bumps from the almonds, which is absolutely fine. The main thing is ensuring everything is well-combined. I recommend stopping and scraping down the sides once or twice as it blends.
Process shots: Add ingredients to food processor (photo 1), blitz until well-combined (photo 2).
Serving Romesco Sauce
Alrighty, let’s tuck into the full recipe for this Romesco sauce shall we?!
How to make Romesco Sauce (Full Recipe & Video)
Romesco Sauce Recipe
- Food Processor
Ingredients (check list):
- 1x 460g / 16oz jar of Roasted Red Peppers, drained (see notes)
- 80g / 2.8oz Blanched Almonds (see notes)
- 50g / 1.7oz Sun Dried Tomatoes
- 60ml / 1/4 cup Extra Virgin Olive Oil, or as needed
- 25g / 1.3oz Stale Bread (see notes)
- 1 clove of Garlic, peeled
- 1/2 tbsp Sherry Vinegar (see notes)
- 1 tsp Smoked Paprika
- 1/2 tsp Salt, or to taste
- 1/8 tsp Cayenne Pepper, or to taste
- Squeeze the peppers over a bowl or the sink to remove excess brine (don't rinse them, some brine is fine). Add them to a food processor with all the remaining ingredients.
- Blitz until smooth and well-combined, stopping and scraping down the sides once or twice. You can thin out the consistency with more oil if you prefer.
- Serve up and enjoy!
Quick 1 min demo!
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