You’ll use this beautiful and boldly flavored sauce on everything!
Sometimes, the best part of a dish is the sauce. That is not to say we don’t love the foods we sauce, but think about it: chicken is yummy but even better with barbecue sauce. What would eggs Benedict be without hollandaise sauce? Sauces just elevate the dishes we serve them with. One of the all-time great sauces, known for its unique piquant flavor, thick creamy texture, and gorgeous reddish-orange color, is romesco, and once you’ve tried it, you’ll become a lifelong fan.
Invented by fishermen in the Catalonian region of Spain to perk up their day’s catch, romesco remains a beloved Spanish sauce. The original recipe has evolved over the eras, and today, it’s said that you can find as many variations of romesco as there are Catalonians. Most versions contain some combination of tomatoes, red peppers, garlic, almonds or bread, vinegar, and olive oil. That said, you’ll find romesco made from only tomatoes or only peppers, and some that combine the two; some use red wine vinegar, while others prefer sherry vinegar. In some romescos, the thickening is accomplished by bread, while in others, it comes from the nuts. And yet, despite these different versions, every romesco sauce brings a wonderfully bold, smoky, slightly sweet, and rich taste that is so delicious on savory food you might find yourself preparing chicken or seafood or steak or vegetables (or eggs or sandwiches or pasta…) just so that you can have something to eat with romesco!
Our recipe is the “only peppers” kind, roasted red ones to be precise, and we are using raw almonds and red wine vinegar to achieve the romesco’s distinctive taste, which is fortified with garlic, smoked paprika, some herby fresh parsley, and salt and pepper. Choose your own texture—chunky or smooth—by pulsing these ingredients in your food processor until you have the consistency you desire. Then, emulsify your sauce by slowly drizzling in the extra virgin olive oil with the machine running. This is one of those recipes where you will marvel at how, in just a few minutes, just a few ingredients become a sauce so versatile and delectable that you can’t live without it!
Have you seen this trend around social media called “girl dinner”? It’s basically what women who are eating alone might make for themselves—usually something comforting, simple, often comprised of snacks. My favorite girl dinners always include romesco and are always made up of snacks, like this Baked Brie with Buttered Almonds, where I spread romesco on the toasted bread before slathering on the warm cheese, and a side of Air Fryer French Fries (move over ketchup—romesco is in town!).
Romesco Sauce is Good for You
In addition to its super delicious taste, romesco is a very healthy choice when you want to sauce up your favorite dishes! The roasted red peppers are a good source of vitamin C; plus, they’re low in fat. Almonds contain fiber and are a great source of protein, as well as vitamin E. Garlic has lots of health benefits, not the least of which is its anti-inflammatory properties. And extra virgin olive oil contains heart-healthy fats. Also, it’s a great vegetarian sauce, and it’s dairy-free, so vegans will love it, too. And since we are using almonds to thicken it instead of bread, it’s also gluten-free. The perfect sauce for everyone!
FAQs & Tips
How to Make Ahead and Store?
Romesco sauce can be stored in an airtight container for up to 1 week in the refrigerator or up to 6 months in the freezer (thaw frozen romesco in the fridge overnight and stir well before serving)
Are There Other Nuts Besides Almonds that Work in Romesco?
Some people use hazelnuts instead of almonds; for a nut-free version, try using sunflower or pumpkin seeds.
What’s the Difference Between Romesco and Romanesco?
This is a wonderful question since many people confuse these two words. By now, you know what romesco is. Romanesco, on the other hand, is a hybrid of broccoli and cauliflower—it’s very beautiful and delicious. Romanesco is even more delicious, though, when you dip it in romesco!
Serving Suggestions
If you want to honor romesco’s origins, you should throw a tapas party! Tapas are basically small plates of savory Spanish appetizers, hot or cold, meant to be shared; there are great tapas bars all over Spain, and here in the US, too. Focus your tapas party around romesco: all of the dishes I’m about to suggest are delicious but then become divine when dipped into Spain’s favorite sauce: Sautéed Shrimp, Crispy Fried Calamari, Chicken Meatballs (and some Vegan Meatballs for your non-meat-eating guests), Roasted Red Potatoes, Asparagus Fries, and cubes of Roasted Eggplant. Round out this menu with a festive Prosecco Cocktail and these Mini Almond Cheesecakes Baked in a Jar for a show-stopping dessert!
But romesco is not just for guests! This bold, savory sauce can enhance any meal. Try it on this Spinach, Sausage, and Tomato Strata for breakfast, dip your Grilled Cheese into it for lunch, and see what smoky romesco can do for both your Sirloin Steak and Onion Rings at dinner!
Romesco Sauce Recipe
Ingredients
- 1 cup roasted red bell peppers drained
- 1/2 cup raw almonds
- 1/4 cup flat leaf parsley chopped
- 1/4 cup extra virgin olive oil
- 2 cloves garlic peeled
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- In a food processor, combine roasted red peppers, almonds, parsley, garlic, red wine vinegar, smoked paprika, sea salt, and black pepper.
- Pulse until the ingredients are finely chopped and the sauce is slightly chunky, or blend until smooth if a creamier texture is preferred.
- With the processor running, slowly drizzle in the olive oil until the mixture is well combined and reaches your desired consistency.
- Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.
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