This romesco sauce recipe is a versatile condiment that adds a little pizzazz to so many foods, from grilled vegetables and meats to crusty bread. It’s easy to make and keep on hand to add to ALL the things!
Romesco sauce is a Spanish condiment that’s been on frequent rotation in my house lately. I can’t stop making it and I REALLY can’t stop eating it! I’d compare this recipe to a Sun-Dried Tomato Pesto, but with a little more complexity and sweetness since it’s made with roasted red peppers. It’s thick so it works as a spread or dip, or you can make it a bit thinner for drizzling onto foods like Roasted Butternut Squash. (I share some ideas for using it later in this post!)
Why Romesco Is the Sauce You Need in Your Life
Here's why romesco deserves a spot in your kitchen.
- Sweet, tangy, and garlicky. The flavors in this sauce are perfectly balanced, making it a delicious addition to any dish. The sweetness from the roasted peppers, tanginess from the tomatoes and vinegar, and savory garlic add an extra layer of flavor to your food.
- Versatile. Romesco can be used as a dip, spread, or sauce for so many different dishes. It pairs well with seafood like shrimp or grilled fish, but also complements meat and vegetables beautifully.
- Easy to make. All you need is a blender or food processor and some basic pantry staples to make a batch of homemade romesco sauce.
What You’ll Need
Here’s a list of ingredients you’ll need to make your own romesco sauce. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Roasted red peppers – Adds a smoky, sweet flavor; you can use homemade roasted red peppers, but I keep it simple with jarred.
- Sun-dried tomatoes – I like to use the ones that are packed in oil for richness.
- Sliced almonds – Provides a nutty base; walnuts or hazelnuts can replace the almonds if needed.
- Garlic
- Toasted or stale bread – To thicken the mixture. Gluten-free bread works as a substitute.
- Olive oil
- Red wine vinegar – Adds brightness and acidity. Sherry vinegar works too!
- Salt and pepper
How to Make Romesco Sauce
Making romesco sauce is as easy as can be! Here’s what you’ll need to do.
- Combine. Add all of the ingredients to a blender or food processor.
- Puree. Blend on high until the mixture reaches your desired consistency. I like to aim for almost but not quite smooth so there’s some texture.
Tips and Variations
Here are some tips to ensure this romesco sauce recipe turns out perfect.
- Adjust the consistency as needed. If your sauce is too thick, you can add a little more olive oil or water to thin it out. If it's too thin, blend in some more nuts or bread crumbs to thicken it up.
- Toast the nuts and bread. You don’t have to do this, but toasting the almonds and bread before blending them adds extra depth of flavor to the sauce.
- Experiment with different peppers. Traditional romesco sauce calls for roasted red peppers, but orange or yellow peppers will also work.
- Add more smokiness. If you want a little extra smoky flavor in your romesco, add smoked paprika to taste.
My Favorite Ways to Use This Romesco Sauce Recipe
Romesco sauce can be used in so many different ways:
- Top meats and seafood. Spread romesco sauce over grilled chicken, steak, or salmon (like this Pistachio Crusted Salmon) to enhance their flavors.
- Add to meal bowls. Try it with my Winter Quinoa Buddha Bowls.
- Serve with roasted vegetables. Drizzle romesco sauce over roasted potatoes, cauliflower, or asparagus to take them to the next level.
- Use as a sandwich spread. Replace your usual condiments with romesco sauce for added depth of flavor in sandwiches, wraps, or even burgers. It would be great on an Air Fryer Grilled Cheese!
- Dip into it with crackers, bread, and potatoes. Who needs ketchup?! Homemade fries are even better dipped in romesco sauce.
- Swap out your pizza sauce. Spread the sauce over my 5-Ingredient Quinoa Flour Pizza Crust, then add your favorite toppings.
How to Store
- Refrigerator: This romesco sauce recipe can be stored in an airtight container in the refrigerator for up to 1 week.
- Freezer: You can also freeze romesco sauce in a freezer-safe container or zip-top bag for up to 3 months. When ready to use, thaw in the refrigerator overnight and give it a stir before serving.
More Easy Sauce Recipes
Romesco Sauce Recipe
Ingredients
- 1 cup jarred roasted red peppers (about 3)
- ½ cup sun dried tomatoes in oil
- ¼ cup sliced almonds
- 2 – 3 small garlic cloves*
- 1 piece of toasted or stale bread (about ¾ cup), gluten-free if needed
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add all the ingredients to a blender and blend on high until almost smooth. I like mine a tiny bit coarse, so not until it's completely pureed.
- Serve immediately. For serving inspo, check out the post above for ways to use your romesco sauce!
Nutrition
