Romesco Sauce is packed with flavor and easy to make with simple ingredients & your blender or food processor. We’ll cover all the best romesco sauce uses in this post too!
Table of Contents
Romesco sauce uses
Wondering what to serve with romesco sauce? Here are some tasty options:
- Spooned over buddha bowls.
- As a topping for baked potatoes or crispy smashed potatoes.
- As a dip with vegetable sticks and bread.
- On top of eggs.
- On roasted vegetables.
- Tossed with pasta.
Ingredients needed
- Roasted Red Peppers
- Bread
- Tomatoes
- Almonds
- Parsley
- Sherry Vinegar (or Red Wine Vinegar)
- Smoked Paprika
- Cayenne Pepper
- Garlic
- Olive Oil
- Salt
How to make it
- 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.
Recipe FAQs
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.
Romesco sauce will keep in the refrigerator for up to one week, though the garlic will become stronger the longer it sits.
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.
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Did you try this romesco sauce recipe?
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Full Recipe
Romesco Sauce + How to Use It!
Equipment
Ingredients
- 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)
Instructions
- Pulse first 8 ingredients in a food processor or blender until finely chopped.
- With motor running, stream in olive oil; process until smooth.
- Season with additional salt and pepper, to taste.
Notes
- Romesco keeps for 1 week in the refrigerator, or in the freezer for 3 months.
-
Spooned over buddha bowls.
-
As a topping for baked potatoes or crispy smashed potatoes.
-
On top of eggs.
-
On roasted vegetables.
-
Tossed with pasta.
Nutrition
This post was originally published in 2020. It was updated in 2023 to add new content. The romesco recipe remains the same. Enjoy!
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