Romesco Sauce Recipe


  • 2 large red bell peppers
  • 1 (14-15 ounce) jar roasted red peppers, drained (If you don’t have these, you can substitute an extra bell pepper to roast)
  • 1/2 cup almonds (marcona almonds are traditional, but regular work too)
  • 1/4 cup slivered almonds (for an extra touch)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup fresh flat-leaf parsley
  • 2-3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon sherry vinegar (red wine vinegar is a good substitute)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Food processor or blender
  • Baking sheet
  • Oven (optional, if roasting your own red peppers)


Roasting the Peppers (Optional):

  • Preheat your oven to 450 degrees F (230 degrees C).
  • Wash the bell peppers, cut them in half, and remove the seeds and stems.
  • Place the pepper halves, cut side down, on a baking sheet.
  • Roast for 20-25 minutes, or until the skins are blackened and blistered.
  • Remove from the oven. Let cool slightly, then peel the skins (the steam will help loosen them).

Preparing the Sauce:

  • Toast the Almonds: In a small skillet over medium heat, toast both the regular and slivered almonds until fragrant and lightly browned, about 2-3 minutes. Set aside.
  • Process the Ingredients: In a food processor or blender, combine the roasted red peppers (either homemade or from a jar), toasted almonds, olive oil, parsley, garlic, tomato paste, sherry vinegar, smoked paprika, red pepper flakes (if using), salt, and pepper.
  • Blend: Process until the mixture reaches your desired consistency. You can make it smooth and creamy or leave it slightly chunky.
  • Taste and Adjust: Give the sauce a taste and adjust the seasoning as needed with more salt, pepper, vinegar, or paprika.

Serving and Storage

  • Romesco sauce is incredible versatile – serve it as a dip for vegetables or crackers, spread it on sandwiches, toss it with pasta, or use it as a sauce for grilled meats or fish.
  • Store the leftover sauce in an airtight container in the refrigerator for up to a week.


  • Freshness: For the most flavorful sauce, use fresh bell peppers if you can.
  • Customizable Heat: Adjust the red pepper flakes for desired spice level.
  • Alternative Nuts: Instead of almonds, try hazelnuts, walnuts, or pine nuts for a variation in flavor.


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