The addition of hazelnuts ( or almonds!) gives the sauce a robust heartiness. It’s a nice addition to what you are already cooking at home and can transform the ordinary into something really exciting.
Use Romesco Sauce like you would pesto- stir it into soups or stew, slather it into a panini, toss with pasta and sprinkle with shaved manchego, or simply serve it in a bowl alongside crusty bread. 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.
It’s made with roasted red bell peppers, which you can roast yourself along with the onion, or use jarred.
Romesco Sauce Recipe
Flavorful Romesco Sauce! You’ll find a million uses for this robust & flavorful Spanish condiment. Earthy, smoky and deep, it’s made with simple ingredients you probably already have on hand. EASY, Vegan & Gluten-free
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 1 ½ cups
- Category: condiment, sauce
- Method: roasted
- Cuisine: spanish
- 1 large bell pepper
- ½ an onion – cut into 1 inch thick wedges
- 2 garlic cloves ( or sub 1 teaspoon roasted garlic powder )
- ¼ cup olive oil
- ¼ cup water
- ½ cup toasted hazelnuts or almonds
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- ½-¾ teaspoon salt
- 1 tablespoon sherry wine vinegar ( or red wine vinegar)
- ¼ cup chopped fresh Italian parsley
Preheat oven to 425 F
Cut pepper in half, remove seeds and place, open side down on a greased sheet pan. Add onion wedges, drizzle with a little oil and roast until both are tender, about 30 minutes.
Place the onion and bell pepper in a food processor with all the remaining ingredients ( except the parsley). Pulse until combined. You can keep this quite coarse, with more texture, or blend until very smooth.
Add the chopped parsley and pulse a few times. Taste, adjust salt and heat.
To serve, place in bowl and drizzle with olive oil. Sprinkle with parsley and crushed hazelnuts if you like.
This can be made with jarred or canned roasted peppers. ( In this case, simple brown the onions on the stove top)
The vinegar extends its shelf life- and will keep for 10 days in the fridge. Cover the sauce with a layer of olive oil to prevent discoloring.
- Serving Size: 2 tablespoons
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