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Recipes|Featured Main

Romesco Sauce

Romesco Sauce

Difficulty Level: Easy
  • Prep Time:
    10 Minutes
  • Yield:
    4-6 Servings
This Spanish-inspired sauce pairs wonderfully with any seafood (especially prawns), roasted potatoes and vegetables, over greens or used as dip for bread or crudités.
Ingredients
  • ⅔ cup whole roasted almonds (also good with smoked almonds or toasted hazelnuts)
  • 1 cup cubed stale or toasted bread
  • A few sprigs Italian parsley
  • 2 garlic cloves
  • ½ cup canned diced tomatoes, drained
  • 1 cup piquillo peppers (from a jar), drained (or roasted red peppers)
  • ¼ cup sherry or red wine vinegar
  • ¼ teaspoon pimentón de la Vera (smoked paprika)
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 157.73ml whole roasted almonds (also good with smoked almonds or toasted hazelnuts)
  • 236.59ml cubed stale or toasted bread
  • A few sprigs Italian parsley
  • 2 garlic cloves
  • 118.29ml canned diced tomatoes, drained
  • 236.59ml piquillo peppers (from a jar), drained (or roasted red peppers)
  • 59.15ml sherry or red wine vinegar
  • 1.07g pimentón de la Vera (smoked paprika)
  • 118.29ml extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

This Spanish-inspired sauce pairs wonderfully with any seafood (especially prawns), roasted potatoes and vegetables, over greens or used as dip for bread or crudités.

Preparation
STEP 1

In a food processor, coarsely chop almonds, bread, parsley and garlic.

STEP 2

Add tomatoes, peppers, vinegar and pimentón and pulse until incorporated.

STEP 3

Add olive oil and pulse until combined and mixture is nearly smooth. Season to taste with salt and pepper. If sauce is too thick, add a small amount of water or juice from tomatoes.

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