Romesco Sauce Recipe

Why You’ll Love This Recipe

I like this recipe because it comes together quickly with pantry staples and packs a bold, complex flavor without much effort. The roasted red peppers give it sweetness, the sun-dried tomatoes add depth, and the almonds provide a satisfying texture. I enjoy how versatile it is—I can serve it as a dip, a spread, or a sauce.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I add all the ingredients to a blender.

2. I blend on high until the sauce is almost smooth. I prefer leaving it a little coarse for texture instead of making it completely pureed.

3. I serve immediately with bread, grilled vegetables, meats, or any dish that could use a flavorful lift.

Servings and Timing

This recipe makes 8 servings. Prep time is 5 minutes, cook time is 5 minutes, and total time is 10 minutes. Each serving has about 118 kcal.

Variations

Sometimes I swap almonds for hazelnuts for a richer flavor. If I want extra smokiness, I add a pinch of smoked paprika. A roasted chili pepper gives it a bit of heat when I’m craving spice. For a lighter version, I reduce the oil and add a splash of extra vinegar.

Storage/Reheating

I store the sauce in an airtight container in the fridge for up to 5 days. It also freezes well—I like portioning it into small containers or ice cube trays so I can thaw just what I need. I serve it cold or at room temperature, as reheating isn’t necessary.

FAQs

Can I use fresh roasted peppers instead of jarred?

Yes, I roast fresh red peppers in the oven or over an open flame, peel off the skin, and use them in place of jarred.

What can I substitute for the bread?

I sometimes use gluten-free bread, a rice cake, or even a handful of cooked quinoa to keep the texture.

Can I use another nut besides almonds?

Yes, hazelnuts or walnuts work wonderfully and give a different depth of flavor.

How do I make the sauce spicier?

I add a pinch of red pepper flakes or blend in a roasted chili pepper.

Is this sauce vegan?

Yes, all the ingredients are plant-based, making it completely vegan.

Can I make romesco sauce ahead of time?

Yes, I like preparing it a day ahead since the flavors deepen as it sits in the fridge.

Can I use dried sun-dried tomatoes instead of the oil-packed kind?

Yes, I soak them in hot water until softened before blending them into the sauce.

What dishes go best with romesco?

I love it with grilled vegetables, chicken, fish, roasted potatoes, or simply spread on sandwiches.

Can I freeze romesco sauce?

Yes, I freeze it in small portions and thaw as needed. It keeps its flavor well.

Why is my romesco sauce too thick?

If it turns out too thick, I add a splash of olive oil or water until it reaches the consistency I like.

Conclusion

I love how this romesco sauce transforms simple ingredients into something vibrant and flavorful. It’s quick to make, easy to customize, and adds a gourmet touch to everyday meals. This is one sauce I always enjoy keeping on hand.