Romesco Sauce

You’ll find a multitude of uses for this flavorful Romesco Sauce Recipe. Earthy, smoky, and deep, it’s made with simple ingredients you probably already have on hand. Easy, vegan, and gluten-free, make this in 20 minutes. (Or see the 5-minute recipe in the notes!) Video.

This Romesco Sauce Recipe is one of those magical condiments that makes almost everything taste better. Smoky, earthy, and bursting with bold flavor, it’s delicious drizzled over roasted vegetables, grilled fish, chicken, sandwiches, grain bowls, and more. Made with simple pantry ingredients, it’s naturally vegan, gluten-free, and ready in just 20 minutes (or 5 minutes with the shortcut version!).

I always love having a jar of this Romesco Sauce tucked away in the fridge for meals that could use a little something extra to bring them to life!

What is Spanish Romesco Sauce?

Romesco Sauce is a flavorful sauce typically made with roasted red peppers, tomatoes, onions, garlic, and almonds or hazelnuts that originates from the Catalan region of Spain.

The addition of nuts gives the Romesco Sauce a robust richness and heartiness. It’s a nice addition to what you are already cooking at home and can transform the ordinary into something really exciting.

It’s a good recipe to learn and keep in your repertoire, and the ingredients are ones I usually have on hand, making it easy to whip up. This Romesco sauce recipe is also vegan and gluten-free.

Short on time or looking for something even simpler? I’ve included a quick 5-minute “cheater version” in the recipe notes made with jarred roasted peppers.

Romesco Sauce Ingredients

• Red bell pepper: Roasting or sautéing the pepper brings out its natural sweetness and gives the sauce its signature smoky flavor and vibrant color. You can substitute 1 cup of roasted red bell peppers to save time.
• Onion and garlic cloves: Add depth and sweetness as they cook. Roasting or sautéing until lightly caramelized creates the richest flavor.
• Olive oil: Good quality extra-virgin olive oil adds richness and helps create a silky texture.
• Toasted almonds or hazelnuts: Toasted nuts give romesco its signature nutty richness and creamy body. Almonds offer a slightly milder flavor, while hazelnuts create a deeper, earthier sauce. Toasting the nuts before blending makes a noticeable difference.
• Tomato paste: For concentrated tomato flavor, a touch of sweetness, and savory umami. If you have a few extra minutes, cook it briefly with the vegetables for deeper complexity.
• Spices: Cumin, smoked paprika, chili flakes, and salt combine to create smoky depth, warmth, and a gentle kick.
• Sherry wine vinegar: For a bright, tangy finish. Red wine vinegar is a good substitute.
• Fresh Italian parsley: For freshness and a nice contrast to the rich, smoky flavors.

How to Make Romesco Sauce

1. Roast or sauté. The stovetop method takes 20 minutes, while roasting takes about 40 minutes. Both work great for this recipe!

Roasting method: Preheat the oven to 425F. Cut the bell pepper in half and remove the seeds. Place the open sides down on a greased or parchment-lined baking sheet. Cut the onion into 1/2-inch rings and add to the pan, along with the whole garlic cloves. Brush or spray with olive oil and roast 25-30 minutes. Check the garlic halfway through, remove once tender and golden. Continue roasting the remaining veggies until slightly charred.

Stovetop method: Dice the bell pepper and onion and sauté in a skillet with a tablespoon of olive oil over medium heat. Cook until tender and fragrant, about 8 minutes. Add smashed garlic cloves and sauté until the veggies begin to caramelize.

2. Purée. Add the veggies to the bowl of a food processor with the remaining ingredients (except for the parsley).

Blend until combined, leaving some texture or making it velvety smooth. I like to leave a little texture, but up to you! I also recommend a food processor over a blender for this reason.

3. Add fresh parsley. Add the chopped parsley to the food processor and pulse a few times. Taste, then adjust for salt and heat.

4. Serve. Transfer to a bowl and drizzle with olive oil. Sprinkle with parsley and crushed nuts.

Romesco Sauce Uses

Use Romesco Sauce like you would pesto! Stir it into soups or stews, slather it into a panini, sandwich, or wrap, toss it with pasta, drizzle it over veggies, grilled fish or meat, or simply serve it as a dip, alongside focaccia bread or crusty bread. I love its smoky flavor with:

• Roasted Cauliflower Steaks with Romesco Sauce & Lentils
• Roasted Parsnips with Romesco Sauce
• Other roasted vegetables, like asparagus, zucchini, or eggplant
• Buddha bowls
• Roasted fish
• Baked chicken
• Tossed with pasta
• Over eggs for breakfast

StoRing it

Store Romesco Sauce in a sealed jar with a layer of olive oil on top to prevent discoloration. Keep it in the refrigerator for up to 10 days (the sherry vinegar extends its shelf life!). You can also freeze it for up to 3 months.

Enjoy this very simplified version of Romesco Sauce and use it as a jumping-off base for your own creations! If you love Romesco, try our Roasted Cauliflower Steaks with Romesco Sauce, Roasted Parsnips with Romesco Sauce, or Romesco Potatoes.

More Flavorful Sauces You May Like

Cilantro Chimichurri Sauce Recipe

Peruvian Green Sauce (Aji Verde)

How to Make Authentic Harissa Paste

Green Tahini Sauce

Poblano Pepita Sauce (Mexican Pumpkin Seed Sauce)

Our Favorite Easy Thai Peanut Sauce

Romesco Sauce Video

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