Romesco Sauce + How to Use It!

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

Course: Condiment

Cuisine: Spanish

Keyword: romesco, romesco sauce

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: people

Calories: 138kcal

Author: Platings and Pairings

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.

Print Recipe

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

Storage

Romesco keeps for 1 week in the refrigerator, or in the freezer for 3 months.

Romesco sauce uses

Serve it with meats like chicken, lamb chops, pork or steak.
With seafood like shrimp, tuna steaks, or octopus.
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.

Nutrition