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romesco sauce

Spanish Romesco Sauce Recipe

  • Author: jenny goycochea
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 oz 1x
  • Category: Sauces
  • Diet: Vegan


Romesco sauce is a favorite in our household and is so great on everything from grilled chicken to grilled or steamed veggies.



12 oz jar roasted red peppers, drained
2/3 cup raw slivered almonds
1/2 shallot, thinly sliced
2 cloves garlic, peeled and thinly sliced
1/2 teaspoon smoked paprika
2 teaspoons Calabrian chili paste
2 tablespoons sherry vinegar
1 teaspoon honey
1/2 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste


  1. Preheat an oven to 375 degrees F. Spread your almonds out on a small baking sheet and bake for 5-7 minutes, until lightly golden brown. Cool to room temperature.
  2. In the carafe of a high-powered blender, combine all the ingredients except for the olive oil. Blend on low and slowly increase the speed until the mixture is starting to smooth out.
  3. With the blender running, slowly stream in the olive oil until well-emulsified and thick. Season to taste with salt and pepper.
  4. Store in an airtight container in the fridge for up to 10 days.


  • Serving Size: 1 oz
  • Calories: 98
  • Sugar: 2.9g
  • Fat: 8.7g
  • Carbohydrates: 4.9g
  • Fiber: 1.1g
  • Protein: 1.4g
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