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Romesco (Roasted Pepper + Nuts + Olive Oil)

The Spanish sauce that transforms vegetables. Roasted peppers, tomatoes, almonds, and garlic create a rusty-red sauce perfect for grilled veg, fish or bread.

vegetarian vegan gluten free dairy free
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Prep 15 min
Cook 25 min
Total 40 min
Servings 10
Difficulty Medium

Ingredients

Instructions

  1. Roast the peppers: Place whole peppers directly over a gas flame or under a broiler, turning occasionally, until completely charred on all sides, about 10–15 minutes.

    Tip: Don't rush the charring. The blackened skin adds a subtle smoky flavor and makes peeling easier.

  2. Transfer charred peppers to a bowl and cover with plastic wrap. Let steam for 15 minutes. This loosens the skin.

  3. Meanwhile, roast the tomatoes under the broiler until softened and slightly charred, about 10 minutes.

  4. Toast the almonds in a dry pan over medium heat until golden and fragrant, 3–4 minutes. Let cool.

  5. Peel the peppers: Remove the charred skin, stem, and seeds. The skin should slip off easily.

  6. In a food processor, pulse the almonds and garlic until finely chopped.

  7. Add the roasted peppers, roasted tomatoes, smoked paprika, cayenne (if using), and bread (if using). Pulse to combine.

  8. With the motor running, slowly drizzle in the olive oil. The sauce should be thick and textured, not smooth.

  9. Add the sherry vinegar and salt. Pulse to combine. Taste and adjust: more vinegar for brightness, more salt for depth, more paprika for smokiness.

  10. Transfer to a jar. Keeps refrigerated for 5–7 days. Bring to room temperature before serving.

Storage & Meal Prep

Refrigerate in a sealed glass jar for up to 7 days. Romesco also freezes exceptionally well for up to 3 months—freeze in ice cube trays for easy portioning. Bring to room temperature and stir well before serving.

FAQ

What is the difference between romesco and red pepper hummus?

Romesco is a Spanish sauce thickened with nuts (traditionally almonds or hazelnuts) and sometimes bread, while hummus is a Middle Eastern dip based on chickpeas and tahini. Romesco has a deeper roasted flavor and chunkier texture.

Can I substitute hazelnuts for the almonds in romesco?

Yes, hazelnuts are a traditional alternative in many romesco recipes. Toast them first and rub off the skins. You can also use a mix of almonds and hazelnuts for added complexity.

What foods pair best with romesco sauce?

Romesco is incredibly versatile. Serve it with grilled vegetables, roasted cauliflower, crusty bread, grilled fish, or lamb. It also works as a sandwich spread or stirred into pasta for a quick sauce.

Nutrition Facts

10 Servings

Customize Ingredients

Vegetables
Red Bell Pepper
309 g
Roma Tomato (Plum)
124 g
Garlic
9 g
Grains & Bread
White Bread (Crusty)
30 g
Nuts & Seeds
Almonds
72 g
Oils & Fats
Extra Virgin Olive Oil
71 g
Herbs & Spices
Smoked Paprika
2.3 g
Cayenne Pepper
0.2 g
Salt
4.5 g
Condiments
Sherry Vinegar
30 g

Per Serving

126kcalCalories
2gProtein
6gCarbs
11gFat
2gFiber
Sodium
27mg1% DV
Potassium
155mg3% DV
Calcium
32mg2% DV
Iron
0.6mg3% DV
Magnesium
25mg6% DV
Vitamin C
41.6mg46% DV
Vitamin A
54µg6% DV
Vitamin K
6.8µg6% DV
Folate
23µg6% DV
Red Bell Pepper
Roma Tomato (Plum)
Almonds
Garlic
Extra Virgin Olive Oil
Sherry Vinegar
+4 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Romesco is the sauce that made me understand Spanish food.

It comes from Catalonia, where fishermen originally made it to accompany grilled onions and calcots (a type of spring onion). But its uses extend far beyond that. It’s the perfect partner for grilled vegetables, fish, chicken, and even simple toast.

The flavor is complex: sweet roasted peppers, nutty almonds, smoky paprika, sharp vinegar. The texture is thick and rustic, somewhere between a sauce and a spread. It’s not trying to be smooth—it’s meant to have body and bite.

The Roasting Method

The soul of romesco is roasted peppers. You have three options:

Open flame (best): Place peppers directly over a gas burner, turning until completely charred. This adds the most flavor.

Broiler (good): Place peppers on a baking sheet under the broiler, turning occasionally, until charred.

Oven (acceptable): Roast at 425°F (220°C) for 30–40 minutes until softened. Less char flavor, but easier.

Don’t skip the steaming step after roasting. The trapped steam loosens the skin and makes peeling much easier.

Best Uses

For vegetables:

  • Grilled asparagus
  • Roasted cauliflower
  • Grilled zucchini
  • Roasted potatoes
  • Steamed artichokes

For proteins:

  • Grilled fish
  • Roasted chicken
  • Grilled steak
  • Shrimp

As a spread:

  • On toast
  • In sandwiches
  • As a dip for vegetables
  • On crostini

The Bread Question

Traditional romesco includes a slice of bread, fried in olive oil, then blended in. This thickens the sauce and adds body.

For a lighter version, skip the bread. The sauce will be slightly looser but still excellent. You can also use a slice of gluten-free bread or a few extra almonds for thickening.

Variations

Spicier: Add more cayenne or a roasted jalapeño.

Nut-Free: Use sunflower seeds instead of almonds.

Tomato-Forward: Add an extra tomato for a redder, slightly sweeter sauce.

Herbed: Add fresh parsley or basil at the end.

Grilled: Grill the peppers and tomatoes instead of roasting for extra smokiness.

What Makes It Spanish

The key Spanish ingredients are:

  • Marcona almonds: Rounder, softer, sweeter than regular almonds. Worth seeking out.
  • Sherry vinegar: Complex, nutty, slightly sweet. If you can’t find it, use red wine vinegar.
  • Smoked paprika (pimentón): The soul of Spanish cooking. Use the real thing if possible.

These three ingredients transform a roasted pepper sauce into something distinctly Spanish.

Part of The Mediterranean Sauce Kit