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Simple Sauces

Romesco Sauce Recipe

October 6, 2023 (Last Updated: October 9, 2023) by Chris Collins

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…

romesco sauce in large white bowl garnished with parsley smoked paprika and almonds

Romesco Sauce

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.

overhead shot of romesco sauce ingredients with text labels

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).

2 step by step photos showing how to make romesco sauce

Serving Romesco Sauce

In the video I serve this with my Baked Chicken and Potatoes, which works amazingly. It’s also great as a Dip with things such as WedgesPita ChipsBagel Chips and Fried Ravioli!

Alrighty, let’s tuck into the full recipe for this Romesco sauce shall we?!

overhead shot of chicken potatoes and romesco sauce on small white plate

How to make Romesco Sauce (Full Recipe & Video)

romesco sauce in large white bowl garnished with parsley smoked paprika and almonds

Romesco Sauce Recipe

Here I'll share with you the most delicious way to make the classic Romesco sauce!
Print Pin Rate
Servings (click & slide): 4 - 6
Course: Sauce
Cuisine: Spanish
Prep Time: 5 minutes
Total Time: 5 minutes
Calories per serving: 205kcal

Equipment:

  • Food Processor
  • Spatula

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

Instructions:

  • 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!

Notes:

a) Roasted Red Peppers - Don't rinse the peppers, just squeeze out as much of the vinegary brine as you can. If you want to make your own, I recommend using 3-4 fresh peppers. Place them under the grill or on the flame of the hob and turn regularly until charred all the way around. Place in a bowl with cling film over until the peppers cool, then peel off the skins (leaving some char for flavour). Just remember to remove the core/seeds.
b) Almonds - You'll find blanched almonds at most supermarkets (they're just almonds without the skin). You could sub silvered almonds. Some recipes use hazelnuts, which I imagine would work great too! In general go for unsalted if you can, or use salted and reduce the amount of salt in the recipe (you can adjust at the end).
c) Bread - This acts as a binder. Just remove any firm/tough parts of bread. If you've only got fresh bread just very lightly toast it. 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.
d) Sherry Vinegar - Found in most supermarkets. It's got a lovely flavour, so use it if you can. If you're roasting you're own peppers I recommend increasing this to 1 tbsp, just to make up for the lack of excess brine you get from the jarred peppers. Sub red wine vinegar.
e) Usage - In the video I serve this with my Baked Chicken and Potatoes, which works amazingly. It's also great as a Dip with things such as Wedges, Pita Chips, Bagel Chips and Fried Ravioli
f) Storage - Tightly store in the fridge for 4-5 days.
g) Calories - Whole recipe divided by 6.

Your Private Notes:

Nutrition:

Nutrition Facts
Romesco Sauce Recipe
Amount Per Serving
Calories 205 Calories from Fat 146
% Daily Value*
Fat 16.21g25%
Saturated Fat 1.839g9%
Trans Fat 0.007g
Polyunsaturated Fat 2.841g
Monounsaturated Fat 10.853g
Sodium 362mg15%
Potassium 490mg14%
Carbohydrates 13.24g4%
Fiber 3.6g14%
Sugar 6.34g7%
Protein 4.95g10%
Vitamin A 1844IU37%
Vitamin C 94.7mg115%
Calcium 58mg6%
Iron 1.79mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

 

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