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Romesco sauce served with grilled dishes
Chunky nut and pepper sauce from Catalonia

Traditional Romesco sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The pride of Catalonia, Romesco is a masterpiece of textures. This is not a smooth purée, but a dense, creamy poem of nutty flavours, made unforgettable by the smokiness of roasted vegetables and the crunch of almonds. Originally prepared by local fishermen to accompany their catch, today it is an essential part of spring onion feasts (Calçotada). The bread in it is not scrimping: it is the traditional thickener.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Baking tray
  • Food processor (with blade) or stick blender
  • Frying pan for the almonds

Allergen Information

⚠️ Gluten
⚠️ Nuts
⚠️ Sulphites

Instructions

1 ✓

Preheat the oven to 200°C. Place the peppers and tomatoes on a baking tray and roast until the skins of the peppers start to blacken and blister (approx. 20-25 minutes).

Tip: Don't be scared of the black spots! This gives the 'roasted' flavour. The tomatoes might be ready sooner.
2 ✓

Remove the vegetables. Place the peppers in a bowl and cover with foil for 10 minutes. Then peel off their skins and remove the seeds. Peel the tomatoes as well.

Tip: In the covered bowl, the pepper skins loosen in their own steam, making them easy to peel.
3 ✓

Meanwhile, toast the almonds in a dry frying pan until golden brown. Toast the bread slightly in the same pan if it is not toast.

Tip: Toasting releases the oils in the almonds, giving a much more intense flavour.
4 ✓

Put everything in the food processor: roasted pepper flesh, tomatoes, almonds, raw (or roasted) garlic, torn bread, oil, vinegar, spices.

Tip: You can roast the garlic with the vegetables if you want a softer, sweeter flavour.
5 ✓

Blend together, but not until completely smooth! Romesco is good when it is slightly chunky and rustic.

Tip: If it is too thick from the bread, add water little by little to adjust the consistency.

Recipe FAQ

I don't have almonds, can I use something else?
Hazelnuts are also an authentic substitute, indeed, many recipes mix the two. Walnut is more distinctive but can work.
What should I do with leftovers?
Spread on toast (bruschetta) it is divine, but stirred into pasta it also holds its own instead of pesto.

Ingredients

  • 2 pcs Red peppers
  • 2 pcs Tomatoes
  • 50 g Blanched almonds (skinless)
  • 2 cloves Garlic
  • 50 ml Extra virgin olive oil
  • 15 ml Red wine vinegar (or sherry vinegar)
  • 1 slice Stale white bread or toast
  • 1 tsp Smoked paprika
  • 1 pinch Salt
  • 30 ml Water (if too thick)