What is romesco sauce?
The addition of nuts ( typically almonds or hazelnuts) 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.
What goes with Romesco Sauce?
Use Romesco Sauce like you would pesto- stir it into soups or stews, slather it into a panini, sandwich, or wrap, or toss it with pasta and sprinkle with shaved manchego, or simply serve it in a bowl like a dip, alongside crusty bread. I love its smokey flavor with potatoes, parsnips, roasted veggies, grilled eggplant, roasted cauliflower steaks, spooned over buddha bowls, roasted fish, or baked chicken. Or even tossed with pasta. I even enjoy this over eggs for breakfast! So delicious.
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.
Simple Ingredients in Romesco Sauce:
Romesco Sauce Variations:
- To elevate the flavors, try grilling (or roasting) the peppers and onions which will give it a little charred smoky goodness.
- Play with adding different peppers… or reconsituted dried chilies.
- Add roasted tomatoes or sundried tomatoes.
- Add different nuts, or seeds!
More flavorful sauces you may like:
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 ( See 5-minute version in Notes)
- 1 large bell pepper, diced (or sub 1 cup roasted bell pepper)
- ½ an onion – diced
- 2 garlic cloves, smashed
- ¼ cup olive oil, divided
- ¼ cup water
- ½ cup toasted almonds or hazelnuts
- 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
Heat a skillet over medium heat and add 1 tablespoon olive oil, and saute onion and pepper until tender and fragrant, about 8 minutes. Add garlic cloves and continue sauteing until onions and peppers start to carmelize. (Alternately, see notes for roasting- or using jarred roasted peppers.)
Place the pepper-onion mixture 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 and creamy.
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 nuts if you like.
ROASTED: Alternatively the bell pepper, onion and garlic can be roasted in a 400F oven. (Cut pepper in half, remove seeds and place open side down on a greased sheet pan. Add onion in wedges, drizzle with a little oil and roast 15-20 minutes, then add the garlic cloves. Continue roasting another 10-15 minutes until all are tender and slightly charred.
Extra Heat: Feel free to add fresh chilies to the cooking onion-pepper mixture.
5-minute version: Jarred Roasted Peppers: This can also be made with jarred or canned roasted peppers. (In this case, simply brown the onions and garlic on the stovetop- or use 1-2 teaspoons of each, granulated. )
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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