Romesco Sauce
Romesco Sauce is a rich, smoky Spanish-style sauce that turns simple ingredients into something truly memorable with just a quick spin in the blender.
Roasted red peppers, smoked almonds, olive oil, garlic, and red wine vinegar come together to create a creamy, nutty sauce with a warm depth of flavor that works with nearly everything.
You can make this in minutes, and once you do, you’ll want to keep a jar in your fridge for vegetables, seafood, sandwiches, and more.
Romesco Sauce Recipe Highlights
- Ready in 10 Minutes
- Made with Pantry Staples
- Perfect for Grilled Veggies and Dips
- Bold, Smoky Flavor Without Fuss
- Great for Make-Ahead Entertaining
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
ROASTED RED PEPPERS – Jarred roasted red peppers save you the step of roasting and peeling, and they bring deep, sweet flavor with just the right amount of smokiness. Drain them well before using so your sauce isn’t watery.
ALMONDS – Smoked almonds add bold, savory flavor and a rich texture that makes this sauce stand out. If you can’t find smoked, you can toast plain almonds in a dry skillet for a few minutes and add a little extra smoked paprika to get close.
GARLIC – One small clove is just enough to bring a warm, savory depth without overpowering the other ingredients. You can roughly chop it before adding it to the food processor so it blends more evenly.
VINEGAR – Red wine vinegar adds a splash of brightness that balances the richness of the nuts and oil. If it tastes too sharp for your liking, you can swap in sherry vinegar for a rounder finish.
SEASONINGS – A mix of smoked paprika, cayenne, and kosher salt gives this sauce warmth, depth, and just a little kick. Smoked paprika is essential for that signature Spanish flavor, while cayenne is optional if you like a bit of heat.
OLIVE OIL – Extra virgin olive oil is what gives Romesco its smooth, velvety body. You’ll add it after blending the main ingredients so the texture stays creamy and not too thick.
TOMATO PASTE – This adds concentrated richness and helps the sauce cling to whatever you pair it with. It also boosts the umami, making the sauce taste deeper and more complex.
BREAD – A torn slice of rustic bread thickens the sauce and gives it a bit of body without making it heavy. You can use panko breadcrumbs instead, which are lighter and easier to blend if you don’t have fresh bread.
How To Make Romesco Sauce
Please check the printable recipe card below for more detailed instructions.
- Pulse peppers, almonds, garlic, vinegar, paprika, cayenne, and salt until chopped.
- Add oil, tomato paste, and bread, then blend until smooth.
- Adjust seasoning and texture as needed.
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Serving Suggestions
GRILLED VEGETABLES – Spoon the Romesco Sauce over grilled zucchini, bell peppers, or asparagus to turn simple sides into something special.
SEAFOOD – Serve it with grilled shrimp, seared scallops, or a flaky white fish like cod. The richness of the sauce brings balance without overpowering the seafood.
CHICKEN SKEWERS – Add a generous dollop to the plate or brush it over grilled chicken before serving. You can also tuck it into wraps or bowls for extra flavor.
CRUSTY BREAD – Offer a bowl of Romesco Sauce alongside toasted bread slices or crostini. It makes a great starter or snack, and it holds up well at room temperature during parties.
Recipe Success Tips
USE A GOOD BLENDER OR PROCESSOR – A powerful appliance creates a smoother sauce. The almonds and bread should break down fully for a creamy, spreadable texture.
ADJUST TO TASTE – Start with less vinegar and salt, then blend and taste. If it needs more brightness or depth, you can always add a little more.
LET IT REST – After blending, place the sauce in the fridge for at least 15 minutes. This short rest helps the flavors come together and makes the texture even better.
CHOOSE THE RIGHT ALMONDS – Use smoked almonds for the best flavor. If you only have plain almonds, toast them lightly and add a little extra smoked paprika to help close the gap.
EXPERT TIP
Make a double batch and freeze the extra in small portions. This gives you a ready-to-go sauce that can elevate last-minute dinners without creating extra work.
Commonly Asked Questions
Can I Make Romesco Sauce Without Bread?
Yes, but the texture will be thinner. If you want to skip the bread, you can use extra almonds or a few tablespoons of ground sunflower seeds to keep it thick and scoopable.
What Can I Use Instead Of Smoked Almonds?
You can swap in plain roasted almonds and add an extra pinch of smoked paprika. The flavor won’t be quite as bold, but it still works well.
Is Romesco Sauce Supposed To Be Served Cold?
It’s traditionally served at room temperature. You can also serve it slightly warm, but avoid overheating to keep the texture smooth.
Can I Use Romesco Sauce As A Pasta Sauce?
Yes, you can toss it with warm pasta and a splash of the pasta water to loosen it. Add a sprinkle of parmesan or crumbled feta to finish the dish.
Romesco Sauce
Ingredients
- 1 12-ounce jar roasted red peppers drained
- ½ cup smoked almonds
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional, for extra heat
- ¼ teaspoon kosher salt adjust to taste
- 3 tablespoons olive oil extra virgin
- 1 tablespoon tomato paste
- 1 slice rustic bread or ¼ cup panko breadcrumbs, torn into pieces
Instructions
- Pulse the roasted red peppers, smoked almonds, garlic, vinegar, smoked paprika, cayenne, and salt in a food processor until the almonds are finely chopped.
- Add the olive oil, tomato paste, and bread, and blend until smooth.
- If the dip is too thick, add a tablespoon more olive oil to reach the desired consistency. Adjust salt, vinegar, or spice to your preference.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.