Romesco Sauce

I'm not exaggerating when I say that this recipe is my most requested OF ALL TIME. Whenever I teach cooking classes, I always bring a bodacious veggie platter filled with farmers' market veggies - with this sauce in the middle - and every time, my students go bananas! I can't take credit for the invention... Romesco is a traditional almond and roasted red pepper based sauce that originated in the Catalonia area in Spain. The recipe is as easy as putting all the ingredients in a food processor, and it is fabulous with just about everything - from toast to crudité platters, roasted veggies, sautéed greens, as well as alongside chicken and seafood. I dare you to make this sauce and not fall in love... keep scrolling for the full recipe!



This traditional Spanish sauce comes together in a flash in a food processor, and it makes everything that it's paired with taste fabulous.

Serves: 6-8 people

Romesco Sauce

Prep time:

  • 1-2 cloves of garlic (peeled)
  • 1 cup unsalted whole almonds
  • 2 large roasted red bell peppers (if from a jar, drained)
  • 1/2 cup olive oil
  • 1/4 cup loosely packed flat leaf parsley
  • 2 teaspoons smoked paprika
  • 2 tablespoons tomato paste
  • 1/8 teaspoon cayenne pepper (or more, depends on your spice preference!)
  • 1/2 teaspoon kosher salt

  1. Using a small food processor, first process the garlic and almonds until they are finely chopped.
  2. Add the remaining ingredients for the sauce and blend until smooth, scraping the sides of the bowl between blending. Taste and adjust seasonings as needed.