Romesco sauce is a vibrant, flavor-packed condiment that elevates any dish in just five minutes. Its rich, smoky base of roasted red peppers and almonds creates a velvety texture that’s both creamy and slightly chunky.
The tangy kick of sherry vinegar and the warmth of smoked paprika make it irresistibly complex, perfect for dipping, drizzling, or spreading.
This versatile sauce adds a burst of Mediterranean flair to grilled vegetables, seafood, or even a simple slice of crusty bread. Its bold, nutty undertones and bright acidity balance beautifully, making it a kitchen staple you’ll reach for again and again. With such minimal prep time, it’s a quick way to impress and satisfy every time.
Ingredients for Romesco Sauce
- 2 roasted red bell peppers (skin and seeds removed)
- ¼ cup extra-virgin olive oil
- ¼ cup water
- ⅓ cup mix of almonds and peeled hazelnuts (or use one type if preferred)
- 2 tablespoons tomato paste
- 2 tablespoons sherry vinegar or red wine vinegar
- ¼ cup cooked chickpeas (drained and rinsed)
- 2 garlic cloves
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- Freshly ground black pepper (to taste)
Step-by-Step Instructions
- Prepare the ingredients: Ensure the roasted red bell peppers are peeled and seeded. Drain and rinse the chickpeas if using canned.
- Blend everything: In a blender, combine the roasted red bell peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, smoked paprika, sea salt, and a few pinches of freshly ground black pepper.
- Blend until smooth: Process the mixture on high speed until it reaches a smooth and creamy consistency. Scrape down the sides of the blender if needed.
- Taste and adjust: Check the seasoning and add more salt, pepper, or vinegar if desired.
- Serve: Transfer the sauce to a bowl and serve with crusty bread, grilled vegetables, or as a dip. Store leftovers in an airtight container in the fridge for up to 5 days.
Creative Ways to Serve Romesco Sauce
This versatile sauce isn’t just for bread or veggies! Try it as a dip for roasted potatoes, a spread for sandwiches, or a topping for grilled fish or chicken. It also pairs beautifully with eggs—drizzle it over scrambled eggs or use it as a base for shakshuka. Get creative and let this sauce elevate your meals!
How to Store and Reuse Your Sauce
Store your Romesco sauce in an airtight container in the fridge for up to 5 days. If you’d like to keep it longer, freeze it in small portions for up to 3 months. To reheat, let it thaw in the fridge overnight and give it a quick stir. If it thickens, add a splash of water or olive oil to bring it back to the perfect consistency.
Quick Tips for Perfect Romesco
For a smoother sauce, use a high-speed blender. If you prefer a chunkier texture, pulse the ingredients instead of blending fully. Short on time? Use jarred roasted red peppers instead of roasting your own. And don’t skip the smoked paprika—it’s the secret to that rich, smoky flavor!
Recipe Variations to Try
Customize your Romesco to suit your taste! Swap the almonds and hazelnuts for walnuts or pine nuts, or use balsamic vinegar instead of sherry vinegar. For a spicier kick, add a pinch of cayenne or a small chili pepper. You can also experiment with adding fresh herbs like parsley or cilantro for a bright twist.
Romesco Sauce
Ingredients
- 2 roasted red bell peppers*, skin and seeds removed
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 1/3 cup mix of almonds and peeled hazelnuts
- 2 tablespoons tomato paste
- 2 tablespoons sherry vinegar or red wine vinegar
- 1/4 cup cooked chickpeas**, drained and rinsed
- 2 garlic cloves
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
- Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.