Easy Romesco Sauce
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!
Updated by Kathryne Taylor on September 5, 2024
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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!
Actually Tarragona is the southern region of Catalonia, it borders Valencia, not France!
But you did a great job with the recipe!!!
Omg I can’t wait to make this. I have your cookbook and have loved every recipe!!
Excellent recipe I just had to adjust measures but absolutely amazing and more than anything easy to make xxxx
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!
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!
I’m glad you liked it, Inanna! I appreciate your review.
I had relatively low expectations, but it was wonderful on pasta and chicken!
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!
I’m glad you finally made it and loved it! I appreciate your review.
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!
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!
What did you think, Beth! I hope you loved it.
It turned out amazing! This will be my new go-to recipe!
That’s great! I’m glad you loved it, Beth.
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!
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.
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!
I love that this sauce got you hooked, Cherie! Thank you for your support. I hope you love the cookbook!
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!
I love his quotes! Thank you for sharing, Jessica. I appreciate your review.
I made it! Delicious!
Wonderful, Dona. Thank you for your review!
I made this sauce to go on a tortilla espanola for a Spanish themed summer dinner party. SO easy and SO good!!!
I’m happy you enjoyed it, Miranda! Thank you for your review.
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.
Hooray! I love to hear that. Thank you for sharing, Doug.
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.
Hooray! That’s great to hear. Thank you for your comment, Anita.
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.
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!
Hi! See the notes for my suggestion on the nuts. You can omit.
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!
Thank you, Sue! I’m delighted you enjoyed it.
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.
Thank you, Stacey! I’m glad you love it.
Made this sauce to have with roasted artichoke lately, everyone reached out to me for the recipe after … Holy Moly it is delish
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.
You’re welcome, Jen! Thank you for your review.
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!
Can the sauce be frozen?
I haven’t tried it, so I can’t say for sure. If you try it, let me know what you think!
Hello! What would you recommend as a substitution for sherry vinegar/red wine vingar in this recipe?
Btw I love your site, thank you :)
You could try another vinegar or lemon juice. Let me know what you try! I haven’t tried those, but usually good alternative.
I served this at a book club meeting and everyone left with this recipe. So easy, delicious, healthy! Carol
I just made this sauce for a recipe and I can say I never tasted a sauce so delicious. Thank you!!!!
You’re welcome, Marisa! I appreciate your review.
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!
You’re welcome, Courtney!
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
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?
Hi Rex, I haven’t tried it. It may work. Let me know if you do!
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).
Thank you for sharing, I bet others will find that helpful!
By god it’s exquisite!
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!
Sorry to disappoint, DDC. I am a vegetarian so I don’t have direction for you there.
I would put a bit in the fish and save the rest to pour over after the fish is cooked
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.
Hooray! I’m glad you enjoyed it, Kaye.
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.
Great to hear, Sue! Thank you for your review.
If I don’t have sun-dried tomatoes available, what do you think about adding a little tomato paste?
Looking forward to trying this!
You could try it. I’m not sure it will provide the same result. If you try it, let me know!
Chef’s kiss delicious! Added to my favorites.
So quick and easy and great on a tofu scramble. Thanks for all the hard work you put in!
You’re welcome, Jennifer!
First time I have made this sauce, it’s easy and very delicious, I am hooked. Thank you.
Helke
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!
You’re welcome, Norah! I appreciate your review.
This Romesco sauce recipe is absolutely delicious.
I wondered if the sauce can be frozen.
That’s great to hear, Anne! I appreciate your review.
How long can this keep for?
Thanks
Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.
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! ;)
Hooray! That’s great to hear, Sure. I appreciate your review.
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!
It is so delicious! I’m happy you can agree. Thank you for your review.
I looove romesco. Smoky and delicious. I added it to rigatoni for a super quick dinner.
Great to hear, Rocky!
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!
You’re welcome, Sara!
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!
You’re welcome, D!
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!
Great to hear, Chisti! I’m glad you loved it.