Easy Romesco Sauce Recipe

Easy Romesco Sauce Recipe

Course: sauce

Cuisine: vegan

Keyword: romesco, romesco sauce

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 63kcal

Author: Megan Gilmore

Romesco sauce doesn't get any easier than this. While the traditional version is made with oven-roasted tomatoes and red peppers, this version uses a few shortcuts with delicious results.

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Ingredients

1 cup roasted red peppers (see notes)
½ cup whole almonds
2 garlic cloves
1 tablespoon red wine vinegar
¾ teaspoon smoked paprika
¼ to ½ teaspoon crushed red pepper flakes
¼ cup extra-virgin olive oil
¼ cup fresh parsley
¾ teaspoon fine sea salt
¼ cup water

Instructions

In a high-speed blender, combine the roasted red peppers, almonds, garlic, vinegar, paprika, crushed red pepper flakes (use only ¼ tsp for a mild sauce), olive oil, parsley, salt, and water. Secure the lid and blend until the mixture is smooth.
Taste and adjust any seasoning, as needed. You can add up to ¼ teaspoon more salt for extra flavor, or more red pepper flakes for a spicier kick. Transfer to an airtight jar and store in the fridge until you're ready to use it. You can store this sauce in the refrigerator for up to 5 days.

Notes

Nutrition information is for roughly 2 tablespoons of sauce. This is automatically calculated and is just an estimate, not a guarantee.

Roasted Red Pepper Note: I tested this recipe with drained roasted red peppers from a jar. Ensure there's no added sugar in the jar, as this can alter the flavor. One cup of roasted red peppers weighs approximately 8 ounces, if you prefer to measure with a scale. If you prefer not to buy jarred roasted red peppers, here's how to roast red peppers at home.

Make it Nut-Free: You can substitute cooked chickpeas for the almonds.

Tomato Addition: You can swap the water in this recipe for one large Roma tomato.

Nutrition