Romesco sauce is an unforgettable sauce. It’s bold, zippy and full of roasted tomato and pepper flavor. You know how much I love sauces, and romesco is a great one.
Romesco originated in a city called Tarragona in Catalonia, the northeastern-most region of Spain that touches France. Tarragona is a port city, and the fishermen there made romesco sauce to liven up the day’s catches. I enjoy romesco sauce on roasted and grilled vegetables, and much more.
I know I said this already, but I love sauces. Sauces have the power to bring together basic staples, like leftover cooked rice and vegetables, and turn them into a meal you can get excited about.
I especially love sharing sauce recipes from around the globe. Sauces offer us insight into other cuisine’s key flavors, and make me want to travel to taste the originals. Sauces can transport you to another place, whether that’s another part of the world or tasting the next best thing in your own kitchen.
As you’ll read, I made a few substitutions to make this romesco sauce easy to make with basic American grocery store ingredients. I think you’ll love it.
Romesco Ingredients
Here’s what you’ll need to make this easy romesco sauce. I bet you have all of the ingredients already!
- Roasted red peppers: Specifically, use high quality jarred roasted red peppers. My favorite brands are Divina and Whole Foods 365. I tried roasting my own peppers (here’s how), but I couldn’t taste the difference in the finished sauce.
- Whole almonds: Choose unsalted almonds if you can. Either raw or roasted will work. If you only have salted almonds, you could omit the salt from the recipe and add salt to taste at the end. Other traditional options include hazelnuts or pine nuts.
- Sun-dried tomatoes: Traditional romesco sauces are made with roasted tomatoes and sun-dried tomatoes offer a similarly rich depth of flavor, without the work.
- Raw garlic: Garlic offers some pungency and funk. The vinegar tempers its bite a bit.
- Sherry vinegar or red wine vinegar: Vinegar’s acidic flavor livens up this sauce.
- Smoked Paprika: This adds extra smoky flavor, which would traditionally be found by roasting the tomatoes.
- Cayenne pepper: Just 1/4 teaspoon adds another boost of flavor. I wouldn’t call this sauce spicy, but you can omit it if you’re very sensitive to heat.
- Extra-virgin olive oil: Olive oil makes this sauce rich and creamy. You’ll blend the other ingredients together at first, then drizzle in the olive oil to finish it off.
You’ll notice that this sauce differs somewhat from the romesco sauce you would enjoy in Catalonia. Traditional romesco is made with roasted tomatoes and bitxo peppers (Wikipedia says that these are similar to New Mexican chili peppers) or nyora peppers (a small sun-dried variety of red bell pepper).
I essentially swapped the roasted and sun-dried elements by using roasted red bell peppers and sun-dried tomatoes. With the addition of some smoked paprika, this pantry-friendly version tastes quite similar!
Watch How to Make Romesco Sauce
Uses for Romesco
Romesco is traditionally served with fish and other meats, like chicken or steak. I love it on roasted or grilled vegetables (especially eggplant, cauliflower and potatoes).
Romesco is also a delicious dip for flatbread or crusty bread. Or, serve it as a dip for raw veggies. Lastly, it tastes great on eggs cooked any which way (fried eggs, frittatas, scrambled eggs, you name it).
Please let me know how your romesco sauce turns out in the comments! I can’t wait to hear what you serve it on.
Craving more bold sauces? Here are a few of my favorites:
- Chimichurri
- Basil Pesto
- Aji Verde (Spicy Peruvian Green Sauce)
- Zhoug (Spicy Cilantro Sauce)
- Shatta (Middle Eastern Hot Sauce)
Easy Romesco Sauce
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 ½ cups 1x
- Category: Sauce
- Method: Food processor
- Cuisine: Catalonian
This romesco sauce is the best! This simplified romesco recipe is made with basic pantry ingredients and ready in 5 minutes. It’s bold, zippy and delicious. Recipe yields about 2 ½ cups.
Ingredients
- One 16-ounce jar of roasted red peppers, drained
- ½ cup raw or roasted almonds (unsalted)
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vingar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt, to taste
- ¼ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
Instructions
- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
- Taste, and add additional salt (up to ¼ teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.
Notes
Make it nut free: Your best bet would probably be to omit the almonds altogether. If you can tolerate pine nuts, they would work (technically pine nuts are seeds, but people with nut allergies are sometimes allergic to pine nuts as well).
Make it tomato free: Romesco sauces typically contain tomatoes, but you can omit the sun-dried tomatoes if necessary.
Recommended equipment: My Vitamix blender (affiliate link) can blend this sauce into creamy oblivion.
LLD
Do you not use this sauce on pasta?
Kate
Sure, you could if you like. It’s traditionally used as a topping, dip, etc.
Andrea Carter
If I’m using pine nuts in place of the almonds do I use the same measurement, 1/2C? Thanks!
Jennifer
I really appreciate how you give a little cultural background on the recipes you give, as well as traditional uses and acknowledging the changes you make. It makes your posts more interesting and I feel like I learn a little something! Thank you!
Kate
Thank you! I do appreciate that feedback and I will keep doing it to the best I can.
Kevin
Hi Kate/Cookie – I’m a sauce guy, and I’ve never heard of romesco sauce, but I’m not a world traveler type either, I just like sauces. Now your recipe sounds amazing, and with that, I’ll take a stab at it and see if I can make something tasty to go along with my pita chips and other crunchy snacks. Thanks!!
Kate
Sauces are pretty much the best to make anything taste even better! Thanks for sharing, Kevin.
Chris
This sounds amazing however I have a nut allergy, what would you substitute instead??
Kate
Your best bet would probably be to omit the almonds altogether. If you can tolerate pine nuts, they would work (technically pine nuts are seeds, but people with nut allergies are sometimes allergic to pine nuts as well).
ElleDee
Do you know if the almonds add any flavor? I also have a nut allergy (mine developed when I hit my teens) and I’m wondering if the almonds are being used more as a thickener rather than for additional flavor (which I suspect they are). If that is the case could we consider using panko crumbs to thicken instead? That way, we still get the delightfully thick texture but we don’t have to worry about ending up in the ER. Or maybe use cauliflower?
Jannki Mithaiwala
Almonds have tons of flavor. But if you can’t eat nuts it won’t taste the same. But there are so many lentils that might substitute for it but it won’t taste same but it might work
Jannki Mithaiwala
Why do people just want to always change the recipe. Just try it.
Chisti
Fantastic romesco sauce! I love Spanish cuisine, and this recipe is as simple and zesty as I had hoped! I followed exactly, except used slivered almonds (that’s what I had) and I roasted my own peppers the traditional way, on the gas stove until charred and then covered until the skin steams enough to flake off. I served this gorgeous sauce dolloped on top of zucchini-corn fritters with lots of fresh cilantro. Thanks for another home run, Kate!
Kate
You’re welcome, Chisti!
ElleDee
Some of us have to modify recipes because we are allergic to an ingredient and if we just tried it, we could end up in the emergency room trying to get an epi injection because we’re fighting to breathe.
Kath
How about toasted bread crumbs instead of nuts?
Kate
Hi Kath, to get best results I recommend this recipe as written. I hope you try it!
Shannon
You could also try pumpkin seeds for the crunch!
Frances
Excited to see this recipe! I’ve made romesco myself, and while it was delicious, it was a lot of work! I’m glad to see you’ve tested the shortcuts, and found they work out.
I also echo the comment about appreciating the way you put this recipe in a cultural context, and acknowledged the changes you made. It’s easy for recipe blogs to slip into cultural appropriation, but I think your approach helps reduce that risk!
Kate
Thank you, Frances! I do try to be as authentic as I can and give the appropriate information. I appreciate the feedback!
Darla Carter
HI Kate. I enjoy trying out your recipes. I love your use of fresh, simple ingredients. I have several food sensitivities so I’m especially grateful for your substitution suggestions and nutritional content. I’m looking for ways to liven up sauces, dressings, and entrees without using garlic or onion. You seem especially adept when it comes to tasty options. Any suggestions?
Say ‘HI’ to Cookie and thank you.
Darla
Kate
Hi Darla! Thanks for the compliment. Unfortunately, off the top of my head I don’t have great substitutions since they both add such great flavor. I’m assuming you can’t have anything within the family? Garlic is a tricky one since it has such distinct flavor.
Michi
Hi Darla! I also have an intolerance to garlic and onion. While I haven’t found a true substitute for garlic yet (I can sometimes get away with some of the green bit of scallions but not much), I have used asafoetida as an onion substitute quite successfully!
Kate
Let me know what you think if you try it!
Michelle
I have made chicken with green romesco sauce and my kids rave about it. I’ll try this one out and see if I can use this recipe instead (I found mine via a Sunbasket delivery and have been buying their green version!) I would much rather make my own.
Kate
Let me know what you think, Michelle!
nancy luberoff
Five-stars for this one! I skipped the olive oil and added 1-2T of fire-roasted canned tomatoes to thin the sauce. I skipped the cayenne and it was plenty spicy.
Kate
Thank you, Nancy!
Jim
Hello Kate:
I’ve been cooking increasingly seriously for the past 3 years while recovering from some disabilities. I’ve used cooking blogs more frequently than cookbooks (although I could do with a good baking blog). I discovered your blog a few weeks ago, and have made most of your new recipes since them. I made the Romesco sauce this morning — fantastic. Tonight I’m serving the halamuni tacos with Aji Verde sauce and a store-bought pineapple-mango salsa. These will be accompanied by roasted mixed vegetables with Romesco sauce. I’ve served your farrow kale salad several times to rave reviews. The Aji Verde sauce is great on sockeye salmon broiled in butter, olive oil, and white wine with dill. I plan to keep reading.
Kate
Welcome, Jim! Thanks for sharing.I’m glad you are making so many recipes and they are working well for you!
Pam Larkin
I’m coming to your house!
Kaitlin
Made this tonight! Absolutely delicious. Went with our corn, rice and chicken we cooked! A big hit with my kids too. Thanks!
Kate
You’re welcome, Kaitlin!
Helen
Delicious, super easy and very adaptable. It’s great with baked potatoes too
Kate
I love this sauce with potatoes! Thank you, Helen!
Kelley
This was really delicious! I quick broiled/roasted my own red peppers since I had a few burning a hole in my fridge, but other than that followed the recipe as written. I’m looking forward to putting this on all the things this week!
Kate
Wonderful, Kelley!
Mary
Followed the recipe to a T and it was divine. Makes plenty.
Kate
Thank you for trying another one, Mary!
Tracy
Made this tonight and couldn’t stop eating it out of the bowl thank you once again, Kate!
Kate
You’re welcome, Tracy! Thanks for your review.
jonathan
Do you eat it cold, or heat it up? Room temperature? What works best?
Kate
I like it room temp or slightly chilled. I bet it could work warmed too.
Allyson
I’m obsessed with this sauce. It’s AMAZING! I love all of your recipes…on the blog and in your book. Thank you for making my tastebuds so happy!
Kate
I’m glad you are so obsessed with it, Allyson! Thanks so much for sharing.
Katie
I first made this at the end of June for my birthday party and everyone raved!! I served it with fresh vegand bread, but everyone really loved scooping it up with green endive. My vegan friend literally wiped the bowl with her fingers, she loved it so much, and the full yield of the recipe was gone well before the party ended. During the rave reviews, several friends noted using it to marinate vegetables for roasting and putting them over rice would be good, so that’s what we’re trying tonight. Can’t wait!
Katie
Oh, one note… I used avocado oil rather than olive oil. I like the lightness and flavor better overall.
Katie
Final report… I oven-roasted carrots, broccoli, and cauliflower after coating in the sauce, and served with lemon ‘veg rice’ with kale. It was incredible! Super light, but huge flavor, and the lemon was a perfect acid to go with the roasted veg; the bitterness and slight crunch of the kale even more perfect. Kids loved it too, so it’s officially in rotation. I have a tasty pic as well, but not on the gram, sorry!
Kate
Thank you for sharing! Yes, this is great with vegetables.
Suzanne
This sauce was universally loved by my guests at a luncheon and by my family. I had done some research on recipes and chose yours for its simplicity – using ready made, but not really processed, ingredients. It is really an outstanding and versatile sauce. I love that you have made something that could have been so difficult (and is, in most recipes) into a truly easy success. Followed the recipe exactly! Thank you so much!
Kate
I’m so glad it’s a hit, Suzanne!
Daisy
I am truly a fan of this site!! And this sauce is my most favorite! No fail, easy and tasty recipe!! I make it all the time! Yum, p! Thank you Cookie and Kate.
Kate
I’m so happy to hear that!
Nickye
Absolutely fantastic!! Everyone loved it as a dip. Brought back memories of childhood summers in Tarragona. Thank you for a new go to recipe.
Kate
You’re welcome! I’m happy you liked it!
Meredith
This was super easy and delicious. Great by the spoonful, spread on toasted bread, as a veggie dip. I could see it going well as a dip with baked or fried cocktail meatballs.
Brenda
Fabulous, now a healthy staple that my husband loves!
Kate
Fantastic, Brenda!
Lisa
This Romesco sauce is amazing. The flavor is the best! Can’t wait to try it with a variety of foods. Thanks so much Kate for this delicious recipe.
Kate
The best, I love it! Thanks for sharing, Lisa.
Eva
Just made this for 16 people over pasta and roasted veggies (parsnip/sellery)
Swapped cashews for almonds and cooked them for a few minutes before tossing them into the machine. Looooove!
Kate
Sounds great! Thanks for sharing, Eva.
Dana
We paired this with Roasted Cauliflower Steaks from the Love and Lemons site (https://www.loveandlemons.com/roasted-cauliflower-steaks/). Excellent and glad we have leftovers – the sauce goes great with a lot of things, like the rollup bean cake sandwiches we just had!
Barbara
I made this last night as a dip for roasted shrimp – it was absolutely delicious. This morning, I spread it on toast then topped it with a fried egg and sauteed spinach – so good. I will use this recipe for my next tapas party.
Thank you for the recipe!
Kate
You’re welcome, Barbara!
Katey kate
I didn’t want to leave the house and needed a sauce for gnocchi that did not require cream, so I tried Romesco. I substituted walnuts, used garlic powder, a can of drained diced tomatoes instead of sun dried, and a freshly toasted red pepper. Once blended I mixed it with the gnocchi, Italian sausage and some black olives. Quite delicious… this will become a staple meal in my house. Thanks!
Kate
Thank you for sharing how you used this sauce, Katey! I’m happy you enjoyed it.
Cathy
Made this exactly as written last night and served over smoked chicken. It was amazing, and so easy! Will be making this again many times.
Bonnie W Smith
Yesterday I was preparing to make a White Bean and Crispy Potato with Romesco Sauce. The recipe is from Rancho Gordo where I buy fabulous heirloom beans. Being short on time to make a a full-fledged Romesco Sauce I immediately looked to your website that I enjoy so much. Victory! Your Easy Romesco Sauce was just that! EASY & QUICK! I had no almonds, but did have blanched haazel nuts, so added them as a replacement to almonds. What a delight to take my first fingertip taste of the sauce….could have eaten the entire batch with a spoon. I will never again go to the trouble of roasting peppers & all the other time consuming things….this was outstanding. Friends for dinner loved it, so I printed Kate’s recipe out for them to take home. One of the reasons I rarely have made Romesco is that is takes a long time. Now I can have it in a matter of minutes after spinnning everything in my food processor. Many thanks, Kate, for this elegant but easy recipe. Both your recipes and website are topshelf!! Bonnie
bapan halder
Good recipe
Dave S.
Thank you for sharing this recipe! I was unaware of Romesco sauce until seeing your post. I didn’t have any sun-dried tomatoes so I followed the suggestion of another reviewer and substituted a can of drained fire-roasted tomatoes. We really enjoyed the sauce. Served over roasted veggies with chicken Italian sausage. Thanks, again!
Caroline
EXCELLENT and super easy to make. I was craving one of my favorite dishes at a restaurant that is closed due to cover-19 so I decided to give it a try. Its roasted cauliflower over romesco sauce with a caper and golden raised vinaigrette. I quick searched romesco sauce recipes and this one looked perfect. I can’t believe how flavorful it is and I’m definitely adding it to my favorite recipes. Thank you!
Lori Brown
I’ve made this sauce about half a dozen times. It is delicious every time. Romesco sauces I’ve made in the past were labor- and time-intensive. Oftentimes, “easy” means less flavorful. This recipe comes together quickly, and it is packed with flavor. I usually use the sauce with white beans and roasted red potatoes. It’s perfect. Thank you!
Kimberlie
I have just made your romesco sauce AGAIN!YUM! I do go to the trouble though of roasting my own capsicum and tomatoes. A friend tasted it and loved it so much she’s been making and eating it on a daily basis haha. Thanks for your awesome recipe. Outstanding!
Alexandra Johnstone
Would love to try this however I have everything but the sun dried tomatoes and I am on lockdown. I have fresh cocktail tomatoes or tomato paste. Do you think I could substitute them and if so, how?
Kate
Sun dried tomatoes really make this one delicious. I think your suggestions might provide too much tomato flavor. Possibly try without it, however the sun dried really help bring it together.
MICHAEL CALLAHAN
When I was an apprentice chef in a Mediterranean restaurant, we also used dried bread soaked in milk and then pressed the milk out…
Chef Callahan
When I was an apprentice chef in a Mediterranean restaurant, we also used dried bread soaked in milk and then pressed the milk out…
Ashlee
Wonderful recipe! Now I can make my favorite restaurant’s goat cheese platter with romesco sauce! Thank you!!
Kate
You’re welcome, Ashlee! Thank you for your review.
Gina Schultz
Perfect every time. Love the smokey, nutty flavor with roasted broccolini or asparagus, with grilled halibut or chicken, or on toasts, even by the spoonful on its own. It’s hard to stop eating this family fave.
Barbara
Thank you for this recipe, this truly one of the best sauces I made. I have brought roasted shrimp and the romesco sauce to several parties and have received rave reviews. The other nice thing about this sauce is that it is very easy to make. Once again, thank you!!
Sophie
Kate, I’m all over your site commenting with “my toddler loves this recipe” and here I am again with the same message! Have made this a couple times now as a sauce for grains and grilled veggies, and my little guy always says “more ‘mesco, more ‘mesco!”
Michela
This is the only romesco I make now! So well balanced and a huge crowd pleaser. Also so easy to make. Thank you!
Kevin
I have made this sauce many times and love it’s versatility. Also smoked paprika could be my favorite spice. I have used it with crudites, eggplant ravioli, as a spread on a hummus sandwich, which got me to thinking. I have now used it as the spread on another of your recipes, the halloumi cheese BLT. The saltiness of the halloumi and the romesco pair well together, delicious. Love your recipes.
Emily
This recipe is fabulous. I served it alongside Patatas Bravas. It was easy to make. Since it is so rich a lot was left over. What is the consensus on freezing the Romesco for use at a later time with other dishes.
Jill
There is a restaurant that is currently closed, but they have a roasted date, chorizo, and romesco appetizer topped with manchego and served with toasted crostini. I’m going to try to recreate it at home with the help of this delicious sounding recipe. Thanks!
Betsy
We really like your recipes and your dog! Your romesco is addictive.
Kate
Thank you, Betsy!
Maggie
So easy and delicious! I love to keep some on hand since it goes with just about anything.
Kate
I agree! It is a versatile sauce. Thank you for your review, Maggie!
Denise Sanders
I first made this to put on top on baked cod, which was good. But even better was using the leftover sauce on Eggs Benedict. Oh my! Yum!
Kate
I’m happy you loved it!
Gail
The Remesco Sauce was perfect! and so very delicious. I will make this over and over again. It will also make a perfect gift. It was light, creamy, whipped with just the right amount of spice.
Kate
Wonderful, Gail! Thank you for your review.
anne
One of my favorite restaurants in Portland Maine used to make pasta with Romesco, Shrimp, and Chorizo. When I stumbled on your recipe, I wanted to make a vegetarian version just with the pasta and romesco. Simple and Divine! I’ve made this twice now and it’s also excellent with a bit of fresh parsley and grated parm on top!
Maria
Actually Tarragona is the southern region of Catalonia, it borders Valencia, not France!
But you did a great job with the recipe!!!
Victoria H
Omg I can’t wait to make this. I have your cookbook and have loved every recipe!!
Tatitas
Excellent recipe I just had to adjust measures but absolutely amazing and more than anything easy to make xxxx
Bea
My family is obsessed. I think they would put this sauce on their cereal in the morning (They’re two adult men! lol) :p
Thanks!
Inanna
Hi Kate! Made this and am stunned it’s so good. I omitted the olive oil because I bought red peppers in olive oil, drained them…and that was the perfect amount of oil..also toasted the almonds…really good!
Kate
I’m glad you liked it, Inanna! I appreciate your review.
Mark
I had relatively low expectations, but it was wonderful on pasta and chicken!
Patrice
I’ve been wanting to make this recipe since I read it and finally did this morning. I don’t know why I procrastinated because it was so simple to do. I roasted the whole almonds for 10 minutes, let them cool a bit and added them to my vitamix with the other ingredients and then drizzled the olive oil, per instructions. Oh my gosh, it’s soooo good! I wanted to just eat spoonfuls of it. Planning on serving tonight with my chicken that is cooking in crock, along with rice and black bean dish. And already looking forward to having it with my scrambled eggs tomorrow morning. This is definitely something I will be making frequently! Thank you for recipe!
Kate
I’m glad you finally made it and loved it! I appreciate your review.
Barbara
This was amazing! I wanted to copy a recipe I made through a meal delivery service and needed romesco sauce to go with it. This tastes just as good as the high end kit! I served it with roasted pork and baby potatoes and it’s fantastic on both!
Beth
I recently discovered romesco (from Sunbasket) and now I’m obsessed! I’m going to try making this tomorrow with smoked almonds. Thank you for this simplified recipe!
Kate
What did you think, Beth! I hope you loved it.
BETH
It turned out amazing! This will be my new go-to recipe!
Kate
That’s great! I’m glad you loved it, Beth.
Jeanette
This was an outstanding recipe! I used fresh campari tomatoes as I didn’t have any sun-dried which probably made it a bit runnier but still tasted great. I also increased the smoked paprika to 1 1/2 tsp and substituted harissa for the cayenne as we like the flavors. We used it as a sauce over a Mediterranean omelet with diced cherry tomatoes, artichoke arts, Kalamata olives, and shredded parmesan. It was WONDERFUL! Thank you for sharing this recipe!
Jose
I just made this recipe to use with roasted vegetables and pan seared Mahi Mahi. This sauce is very delicious. Thanks so much for sharing.
Cherie
Earlier in the year, I was searching for a romanescu sauce recipe and decided to try yours. It was the first time I saw your blog and I’ve been hooked ever since! This is a fantastic recipe! I add an extra clove or two of garlic, cut the cayenne to 1/8 tsp., but other than that I don’t change a thing. I can’t count how many times I’ve made this. I keep this on hand with some celery sticks because often times I’m in a hurry to leave for work, and it holds me over.
I ordered “Love Real Food” and received it today. It is so well done and beautiful. The recipes look great and I can’t wait to try them!! I’m so glad I found your blog!
Kate
I love that this sauce got you hooked, Cherie! Thank you for your support. I hope you love the cookbook!
Jessica B
I just wanted to pop by and say that my husband and I love this sauce. It’s so good, simple to throw together and healthy. We first made it – per your recommendation – with your Crispy Smashed Potatoes recipe (which, also, HIGHLY recommend) and then used the leftover as a topping for Zucchini-Lentil Fritters (by Sohla El-Waylly on Bon Appetit’s site) that same week. We made those fritters again this week and had leftover sauce – that we used on sandwiches (toasted hoagie bread, Romesco as a spread, spinach/greens, green pepper, provolone and homemade pickled peppers ala Brad Leone from Bon Appetit) – and it has created one of the best sandwiches I’ve ever had. Love dipping crackers and veggies into it, too.
Direct quotes from my husband:
“That red sh!t is so good!”
“Hubby LOVES dips and is always going back for seconds!”
Anyway, we love your site and a LOT of your recipes, but I just had to leave a rating and comment on this one. Keep up the great work!
Kate
I love his quotes! Thank you for sharing, Jessica. I appreciate your review.
Dona
I made it! Delicious!
Kate
Wonderful, Dona. Thank you for your review!
Miranda DeMella
I made this sauce to go on a tortilla espanola for a Spanish themed summer dinner party. SO easy and SO good!!!
Kate
I’m happy you enjoyed it, Miranda! Thank you for your review.
Doug Cavanaugh
One of the best sauces I have ever made, thanks to your great recipes. Got all ingredients from Trader Joe’s, so even easier. Plan on roasting a chicken and putting breast slices on a plate napped with the sauce. Add pearl cous cous sautéed with asparagus. Should be great!
Thanks for the recipe.
Kate
Hooray! I love to hear that. Thank you for sharing, Doug.
Anita from Vancouver, British Columbia
I had not heard of Romesco sauce before, and now that I made it (in food processor, followed your directions minus the cayenne pepper), I want to keep making it and keep it in my fridge all the time! And I feel that way about many of your dips/sauces/dressings. Last night I ate it with your smashed potatoes and roasted cauliflower. Great to read how others have used it in the comments.
Kate
Hooray! That’s great to hear. Thank you for your comment, Anita.
Phoebe
I made this with pecans, since that’s what I had on hand. It was absolutely delicious with a Spanish tortilla (potatoes and eggs). The pecans worked really well and are much cheaper here in Georgia.
Marj
Hi Kate, My friend super recommended this recipe, I made it and it was delicious. I went to make it again today, but have to keep the nuts and pinenuts out. I tried to find a substitute for the nuts among your responders… Do you have a recommendation? Thanks!
Kate
Hi! See the notes for my suggestion on the nuts. You can omit.
Sue
This recipe is the bomb! (Do the kids still say that)? . I love it as a veg dip and on crackers. Last night it made a delicious coating on TJ’s hearts of palm pasta. Thanks Kate!
Kate
Thank you, Sue! I’m delighted you enjoyed it.
Stacey
Kate,
You have outdone yourself with this one. Simple and out of this world delicious. Love all your suggestions on how to use. Thanks for keeping us well fed.
Kate
Thank you, Stacey! I’m glad you love it.
Siobhan
Made this sauce to have with roasted artichoke lately, everyone reached out to me for the recipe after … Holy Moly it is delish
Jen MK
Thank you for such a wonderful recipe! I’ve made this several times, and it’s incredible as a dip, as a topping to meat and over fresh pasta.
Out of curiosity, have you ever frozen a portion for future use? I’m curious if it “comes back” okay for texture when thawed.
Kate
You’re welcome, Jen! Thank you for your review.
NanaBanana
Loved the receipt, but I have to disagree about the unsalted almonds. I only had salted-roasted almonds so I used them and added no salt, and I’ll never do it any other way!
Pam
Can the sauce be frozen?
Kate
I haven’t tried it, so I can’t say for sure. If you try it, let me know what you think!
Kasia
Hello! What would you recommend as a substitution for sherry vinegar/red wine vingar in this recipe?
Btw I love your site, thank you :)
Kate
You could try another vinegar or lemon juice. Let me know what you try! I haven’t tried those, but usually good alternative.
Carol
I served this at a book club meeting and everyone left with this recipe. So easy, delicious, healthy! Carol
Marisa Novy
I just made this sauce for a recipe and I can say I never tasted a sauce so delicious. Thank you!!!!
Kate
You’re welcome, Marisa! I appreciate your review.
Courtney Rae
I used this sauce on pizza this week and it was incredible! I want to slather it on everything now. Thanks for yet another great recipe, Kate!
Kate
You’re welcome, Courtney!
Linda
This is a great sauce for whole roasted head of cauliflower. I first had a version of it at Miznon in the marais in Paris. It’s an Israeli restaurant that serves pitas and falafels. This sauce is a good with those too.
Thanks for sharing this recipe
Rex
Planning to make this sauce tonight with a roast chicken. I’m wondering if I can freeze the remaining sauce that I don’t eat?
Kate
Hi Rex, I haven’t tried it. It may work. Let me know if you do!
Nora K
Great recipe! I’ve made it as listed as well as with some changes for nut-intolerant family members.
Since the nuts thicken the sauce plus add a little fat and flavor, I swapped them with a thickener (chickpeas or breadcrumbs work) plus a little extra fat (olive oil or even cream).
Kate
Thank you for sharing, I bet others will find that helpful!
John Bossy
By god it’s exquisite!
DDC
When using for fish, do you put it on the fish and then bake? Or bake the fish first and then add the sauce? Thanks!
Kate
Sorry to disappoint, DDC. I am a vegetarian so I don’t have direction for you there.
Jannki Mithaiwala
I would put a bit in the fish and save the rest to pour over after the fish is cooked
Kaye
Making romesco can be time-consuming and laborious so when I ran across this recipe I wondered…it looked so easy, could it really be good? YES! I’ve made this several times, following the recipe as written. It’s so versatile and good on everything. My favorite way to serve it is to spread a small dollop on a plate and then top with roasted broccoli or other vegetable, then top with a small piece of sole or cod. Delicious! Thanks for developing this recipe.
Kate
Hooray! I’m glad you enjoyed it, Kaye.
Sue
Easy and tasty recipe. I didn’t have sun dried tomatoes so I pan fried some grape tomatoes down for sweetness and used that instead. Will make again.
Kate
Great to hear, Sue! Thank you for your review.
Caitlin
If I don’t have sun-dried tomatoes available, what do you think about adding a little tomato paste?
Looking forward to trying this!
Kate
You could try it. I’m not sure it will provide the same result. If you try it, let me know!
Jennifer Anderson
Chef’s kiss delicious! Added to my favorites.
Jennifer
So quick and easy and great on a tofu scramble. Thanks for all the hard work you put in!
Kate
You’re welcome, Jennifer!
Helke Nicholas
First time I have made this sauce, it’s easy and very delicious, I am hooked. Thank you.
Helke
Norah
After my first taste of romesco (pre-made and in a meal prep kit), I had to learn to make this! Your recipe is now my go to. My family loves it, and I make every week! Thank you!
Kate
You’re welcome, Norah! I appreciate your review.
Anne
This Romesco sauce recipe is absolutely delicious.
I wondered if the sauce can be frozen.
Kate
That’s great to hear, Anne! I appreciate your review.
Heather
How long can this keep for?
Thanks
Kate
Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.
Sue
this is my go-to recipe for company. Only problem is when asked to share the recipe everyone finds out how embarrassingly easy it is! ;)
Kate
Hooray! That’s great to hear, Sure. I appreciate your review.
Christine Whittington
Romesco sauce is just about my favoite sauce in the whole world. Honestly, I could go after it in the fridge with a spoon. I have made it from a lot of different recipes, and this is one of the best–and fastest! The addition of smoked paprika is really nice. You can use it for so many things. I’m not entirely vegetarian, so use it on grilled shrimp with pasta. I had it in a tapas restaurant with Patatas Bravas and it was exquisite. I did make one small change–I did not have sun-dried tomatoes in oil, so dropped three large-ish plum tomatoes into the blender. It was fine!
Kate
It is so delicious! I’m happy you can agree. Thank you for your review.
Rocky
I looove romesco. Smoky and delicious. I added it to rigatoni for a super quick dinner.
Kate
Great to hear, Rocky!
Sara
Made this as a baby led weaning recipe for my ten month old and it went down a treat! I used hazelnuts because my almonds were salted (no no for babies) and roasted my own peppers (again, salt) and it was so easy and flavorful! Thanks!
Kate
You’re welcome, Sara!
D
I had romesco sauce for the first time at a restaurant recently and loved it! I wanted to make it at home as I thought it would be great on so many things. I found and made your recipe and thought it was just as good as the one at the restaurant! Thank you!
Kate
You’re welcome, D!
Chisti
Fantastic romesco sauce! I love Spanish cuisine, and this recipe is as simple and zesty as I had hoped! I served this gorgeous sauce dolloped on top of zucchini-corn fritters with lots of fresh cilantro. I followed exactly, except I do find that the jarred or canned peppers have a different taste, so I roasted my own peppers the traditional way on the gas stove until charred and then covered until the skin steams enough to flake off – if I were to do them in the oven I would broil them – only takes a few minutes. Thanks for another home run, Kate!
Kate
Great to hear, Chisti! I’m glad you loved it.