Romesco Sauce // 5-Minute Recipe

Romesco sauce in white bowl next to almonds and crusty bread.

Romesco Sauce is packed with flavor and easy to make with simple ingredients & your blender or food processor. This roasted red pepper based Spanish sauce is delicious with chicken, pork, seafood and roasted vegetables.

Sometimes a condiment becomes the star of the dinner table. That has long been the case with my green Mojo Sauce. It’s amazing served over a grilled ribeye or with a simple roasted chicken breast. But now there’s a new kid in town, and it may be my new favorite – Romesco Sauce.

I wanted to come up with a romesco sauce recipe to go with some charred octopus that I was making. So I picked up some basic ingredients (times three) and got to recipe testing. All variations had the basic backbone – roasted red peppers, nuts, garlic, vinegar, but there was one clear winner.

The first batch I made omitted the bread. This one was good, but it lacked body. It was a bit thin, and not what I was looking for. I wanted this sauce to be sturdy enough to slather on grilled meats, without slipping off.

The second batch was a bit short on flavor. So, I amped it up with a good bit of garlic, parsley, vinegar and salt.

Then I ended up with a romesco sauce recipe that really turned out not to be a sauce at all since I was basically eating it like a bowl of soup – it was that good. 

Luckily, this recipe makes a big batch of sauce. So even if you do go a bit overboard with your taste testing, you’ll still have plenty. Bonus – it keeps well in the fridge for up to a week or the freezer for 3 months.

Romesco Sauce Ingredients

  • Roasted Red Peppers
  • Bread
  • Tomatoes
  • Almonds
  • Parsley
  • Sherry Vinegar (or Red Wine Vinegar)
  • Smoked Paprika
  • Cayenne Pepper
  • Garlic
  • Olive Oil
  • Salt

Ingredients for romesco sauce laid out on tray.

How to Make Romesco Sauce

  • Romesco spanish sauce is super quick & easy to make with the help of your blender or food processor. Simply process all ingredients except the olive oil until finely chopped, then stream in the olive oil with the motor running until well combined.

Can You Make Romesco Without Nuts?

  • Romesco sauce is traditionally made with almonds or hazelnuts. However, if you have a nut allergy, you can leave them out and add in an extra slice of toasted bread. Or you can try substituting pine nuts.

How Long Will Romesco Sauce Last?

  • Romesco sauce will keep in the refrigerator for up to one week, though the garlic will become stronger the longer it sits.

Can You Freeze Romesco Sauce?

  • Yes! Romesco keeps very well in the freezer for up to three months. I like to freeze the romesco into individual portions using a silicone ice cube mold. Then I package the cubes into a large ziploc bag. Thaw overnight in the refrigerator or at room temperature for about 1 hour.

Uses for Romesco Sauce

Romesco sauce in white bowl next to almonds and crusty bread.

Sauce Recipes:

What will you be eating your Romesco sauce with? I’d love to hear in the comments below, or share a picture of your finished dish with me on Instagram!

Romesco sauce in white bowl next to almonds and crusty bread.

Romesco Sauce Recipe

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Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 8 people


  • 1 16-ounce jar roasted red peppers (drained)
  • 2 thick slices baguette or country-style bread, lightly toasted (about 2 ounces )
  • 3 Roma tomatoes (about 3/4 pound, quartered)
  • 1/2 cup almonds (raw or roasted)
  • 2 Tablespoons chopped flat-leaf parsley
  • 2 Tablespoons Sherry vinegar (or red wine vinegar)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 3 cloves garlic (smashed)
  • ¼ cup extra virgin olive oil (as needed)
  • Salt and pepper (to taste)


  • Pulse first 8 ingredients in a food processor or blender until finely chopped.
    Ingredients for romesco sauce in food processor.
  • With motor running, stream in olive oil; process until smooth.
    Romesco sauce in food processor
  • Season with additional salt and pepper, to taste.


Romesco keeps for 1 week in the refrigerator, or in the freezer for 3 months.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Food processor


Calories: 138kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 477mg | Potassium: 147mg | Fiber: 2g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg

Side view of Romesco sauce in white bowl next to almonds and crusty bread.


  1. Waz

    5 stars
    I was thinking of making romesco sauce recently, and I’m definitely going to have to try your recipe. It looks so delicious. Thanks for sharing, Erin!


    1. Erin

      You’re welcome Waz – Enjoy!


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