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 1/2 cups.

Easy Romesco Sauce

almonds (unsalted)

sun-dried

garlic,

sherry vinegar or red wine vingar

smoked paprika

fine sea salt,

cayenne pepper

olive oil

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 1/4 teaspoon) if it doesn&#8217;t quite knock your socks off yet. Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.

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.

Delicious, super easy and very adaptable. It's great with baked potatoes too

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!

Followed the recipe to a T and it was divine. Makes plenty.

Made this tonight and couldn’t stop eating it out of the bowl  thank you once again, Kate!

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!

Oh, one note... I used avocado oil rather than olive oil.  I like the lightness and flavor better overall.  

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!

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!

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.

Absolutely fantastic!! Everyone loved it as a dip.  Brought back memories of childhood summers in Tarragona.  Thank you for a new go to recipe.

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.

Fabulous, now a healthy staple that my husband loves!

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.

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!

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!

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!

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!

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 &amp; 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 &amp; 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

<p>Romesco Sauce! Ready in 5 minutes and perfect for serving with grilled chicken, vegetables, crispy potatoes, eggs, and more. Made with roasted red peppers, plum tomatoes, olive oil, garlic, salt, parsley. vegan / vegetarian.</p>

5 Minute Romesco Sauce

red peppers, drained

plum tomatoes

almonds

flat leaf parsley

salt (more

garlic

lemon

Pulse everything together in a blender until it&#8217;s texturally right for you (I like it right between chunky and smooth &#8211; I leave a little texture with the almonds, but it&#8217;s mostly a smooth emulsion).

Pulse everything together in a blender until it's texturally right for you (I like it right between chunky and smooth - I leave a little texture with the almonds, but it's mostly a smooth emulsion).

Romesco Sauce Step 1

Serve hot or cold with grilled chicken and vegetables, crispy potatoes, eggs&#8230; the possibilities are endless.

Serve hot or cold with grilled chicken and vegetables, crispy potatoes, eggs... the possibilities are endless.

Romesco Sauce Step 2

We enjoyed the romesco sauce recipe and can't wait to also try it on other foods.  
Thank you

Classic Romesco used a slice or so of bread to give texture and thickness to the sauce. Use that in stead of the nuts.

I love the kale pesto sauce! Thanks for sharing.

This is yummy.  Just the right, perfect sauce for this summer. I can't wait to try this recipe.

Great recipe! Thanks for sharing!
Best, MODENOVA I www.modenova.com

https://www.youtube.com/watch?v=CChbdDiBSjQ

Romesco Sauce! Ready in 5 minutes and perfect for serving with grilled chicken, vegetables, crispy potatoes, eggs, and more. Made with roasted red peppers, plum tomatoes, olive oil, garlic, salt, parsley.

Full recipe: www.pinchofyum.com/romesco-sauce

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This Romesco sauce recipe isn&#x27;t traditional - I use tomato paste instead of roasted tomatoes and chickpeas instead of bread - but it still captures the tangy, smoky flavor and creamy texture of the classic Spanish sauce. I love to serve it with crusty bread and grilled vegetables. Find more serving suggestions in the post above!

Romesco Sauce

red bell peppers* (skin and seeds removed)

water

⅓ cup mix of almonds and peeled hazelnuts

tomato paste

sherry vinegar or red wine vinegar

chickpeas**

sea salt

black pepper

In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.

Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.

Shrimp in Romesco Sauce with White Beans is one of our favorite special date-night dishes. This easy recipe can be ready in about 20 minutes or less.

Shrimp in Romesco Sauce with White Beans

tsp Kosher salt

tsp black pepper

5-Minute Romesco Sauce

(15 oz) can cannellini beans (may sub

Italian flat-leaf parsley, chopped

chicken or vegetable broth

In a large skillet or saute pan, over medium-high heat, heat the garlic oil (or olive oil + minced garlic) until hot.

Add the shrimp to the pan and sprinkle with salt and pepper.

Saute the shrimp, stirring occasionally to cook on both sides until the flesh is pink and opaque and the tails are bright red (if you&#8217;ve chosen to keep the tails on). This process should take about 3-5 minutes, depending on the size of your shrimp. Once the shrimp are cooked through, remove them from heat into a clean bowl and reserve to the side.

Reduce the heat to medium and add the 5-Minute Romesco Sauce and the cannellini beans to the pan. Allow to cook until the sauce begins to simmer slightly and the beans are warmed through.

The romesco sauce will thicken considerably when warmed. If made as directed it should be thick and nearly spreadable, almost like a dip. If you prefer your sauce to stay more stew-like, you can 1/2 &#8211; 1 cup of broth (depending on your preference) to the pan to cook along with the romesco and beans.

Remove the pan from heat, nestle the reserved shrimp into the sauce and beans, and sprinkle with fresh, chopped parsley, and serve warm. I love to serve this with toast points or crusty bread, but it is lovely on it&#8217;s own too.

If you love the flavor of roasted red peppers, you’ll be addicted to this easy Romesco sauce! It’s delicious drizzled over these roasted vegetables and crispy chickpeas. 

Romesco Sauce with Roasted Vegetables

red pepper (about 1 large pepper)

olive oil,

red wine vinegar

paprika

salt

carrots,

chickpeas,

asparagus,

Cover a large baking tray with parchment paper. (If you don’t have parchment paper, you can spray the pan with a bit of non-stick spray.)

To make the sauce, combine the roasted red pepper, almonds, garlic, ¼ cup olive oil, red wine vinegar, paprika, and salt in a food processor or blender. Blend until just slightly chunky.

Toss the carrots, chickpeas, and asparagus with the remaining tablespoon of oil. Alternatively, you can spray them with olive oil to evenly coat.

Spread the carrots and chickpeas onto a single layer on the baking sheet covered in parchment paper. You may need two baking sheets depending on how large the pans are.

Roast the carrots and chickpeas for 15 minutes then use a spatula to flip them over. Add the asparagus to the oven and continue to cook for 10-15 minutes until the chickpeas are crispy and the carrots and asparagus are lightly browned.

Combine the chickpeas and vegetables then divide evenly onto separate plates. Drizzle with the Romesco sauce.

Yum... that sauce sounds super Amazing. I could actually just eat it by the spoonful. Can't wait to give this a try!

Who knew romesco sauce would look so easy to make and not intimidating!?  I feel I can attack this with ease.  It looks super delicious and I can see it not only on veggies but some nuts and an olive &amp; cheese tray!! YUM 😋

I love romesco sauce when I order it on different meals in restaurants, but I've never made it myself. Will have to give your recipe a try!

This is my kind of dish. I love the roasted vegetable. I can eat them every day and Romesco is by far my favorite sauce. So delicious :)

Mini Chicken Meatballs - super easy recipe made with chicken, breadcrumbs, Parm, garlic, eggs, salt. Served with crispy potatoes and a 5-minute Romesco sauce!

Mini Chicken Meatballs with Crispy Potatoes and Romesco

chicken

eggs

Parmesan cheese (grated very finely)

breadcrumbs

oregano

lb. baby golden yukon potatoes,

Romesco sauce

Chimichurri sauce

MEATBALLS: Combine all the meatball ingredients in a large bowl until well-mixed. Roll into small 2-bite balls and place on a large baking sheet. Add more breadcrumbs if necessary to get the mixture to hold its shape when rolled. Heat a little bit of olive oil in a large non-stick or heavy bottomed skillet over medium heat. Add the meatballs in batches and turn every few minutes until the exterior is golden brown and the inside is fully cooked.

POTATOES: In the same pan that you fried the meatballs, pan-fry the potatoes for about 10 minutes with a little more olive oil and salt. They should be golden brown and crispy when finished.

Serve the meatballs with the potatoes and any and all sauces you love. Namely, ROMESCO SAUCE. You can do the sauce hot or cold, and you can compliment it with a bright and herby finish like chimichurri or just a little extra lemon juice, salt, pepper, and Parmesan. If you do the sauce hot, I recommend simmering it first with a little bit of additional liquid to help it loosen up.

I was looking out for meat ball recipes and this one looks yummy. I did love to try this soon. Meat balls are my favorite and this post came up at the right time

I have to admit...I half expected tofu meatballs {umm make that happen please} before chicken meatballs...since it's been a hot minute since I have seen a chicken recipe here! :D  And TWO sauces??? Youre a wild woman and I LIKE IT woohoo!!

These mini chicken meatballs look so delicious!  Can't wait to try these!

I made this for dinner and added some greens to the potatoes in the last few minutes they were cooking. I used kale and it was delicious! Gave it a little green so it wasn't just meat and potatoes. Loved the recipe!

We made these for dinner last night and they were truly delicious.  I have very picky kids and they gobbled them all up, romesco sauce and all!  The only drawback to the recipe was that everyone was back in the kitchen an hour later looking for more food!  We split the recipe between 5 people, I served more veggies on the side but everyone was still starving an hour later!  Not sure this recipe would stretch to 8 people as it's not very filling?  Will definitely make again though, thanks.

These meatballs were DELICIOUS, and I have never before eaten a meatball I liked. We'll be making these again and again.

I made this last night and it was delicious!! I don't really like potatoes or chicken (made it with my husband in mind), but I loved it! I added parm to the sauce too! :) Can't get enough cheese...Shared the recipe with many friends already.

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This Easy Romesco Sauce recipe is a fast blend of tomatoes, roasted red bell pepper, almond butter, and spices. Takes just 5 minutes and packed with flavor!

red bell pepper

roma tomatoes (about 3 tomatoes)

olive oil (60 mL)

almond butter (48 g)

lemon juice (10 mL)

tsp smoked paprika

tsp salt

Blend: Add all ingredients to a food processor or blender and blitz until smooth.

Serve:&nbsp;Serve warm or cold with just about anything...crackers, veggies, pasta, whatever!

Romesco is a hearty, thick and smoky tomato-based sauce that uses nuts and bread for flavor and texture. Serve it over lamb, beef or even vegetables.

Romesco Sauce Recipe

onion

extra virgin olive oil

bread (, crusts removed, cut into 1 inch squares)

red peppers (, drained)

ancho chile powder

sweet paprika

sherry vinegar

sugar

coarse kosher salt

Preheat the oven to 400°F degrees. Line a large rimmed baking sheet with aluminum foil. Set aside.

Trim any woody stems from the tomatoes. Quarter and press out pulp and/or seeds using your fingers. Some remaining is fine. Place the tomatoes, garlic and onion onto the baking sheet and drizzle with olive oil, tossing to coat.

Roast the vegetables for 30 minutes, turning once. Remove and transfer all of the vegetables and juices to a large food processor.

Pulse until a paste forms. Add the bread, red peppers, almonds, chile powder, paprika, sherry vinegar, sugar and salt. Blend on high until mixture is combined and coarse.

Serve immediately or heat in a saucepan over low heat for 5 minutes.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or star ratings.

This Vegan Pistachio Romesco Pasta is made with mostly pantry ingredients, bursts with flavor, and comes together in 15 minutes!

Vegan Pistachio Romesco Pasta

oz long cut pasta (gluten-free if needed) (such

12 oz jar fire roasted red peppers (drained)

14.5 oz can fire roasted diced tomatoes

pistachios ((raw

tbsp red wine vinegar

parsley

garlic (peeled)

Pasta

Make pasta according to package directions.

While pasta is cooking, make your romesco sauce! Place all other ingredients in the bowl of a food processor and process 1-2 minutes until well-combined.

Toss cooked pasta with the sauce until well-distributed. Serve immediately, topping with more parsley and vegan parmesan if desired.

Romesco de Peix (Catalan Fish Stew in Romesco Sauce) is a classic recipe hailing from the Catalonia (Cataluña) region in northeastern Spain. The easy one-pot recipe uses fresh chunks of fish, some onion, and plenty of homemade romesco sauce. The flavors are layered with the rich romesco sauce, plenty of sweet and smoked paprika, and just a touch of fresh herbs and seasoning. This one-pot stew is quick and easy to make and requires only some simple cooking equipment. Made in 30 minutes, Catalan Fish Stew is the perfect midweek meal.

Romesco de Peix (Catalan Fish Stew in Romesco Sauce)

35 oz 1kg fish fillets, scaled

red onions (sliced fine)

bay leaves

Salt and pepper (for seasoning)

rosemary/parsley (optional)

200 g/7 ounces. roasted red peppers

tomatoes (grated, and skin removed)

tbsp sherry vinegar (optional)

Toast nuts

In a dry pan, lightly toast the blanched almonds on medium-high heat for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.

add romesco ingredients to blender

Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika, into a blender or food processor along with the toasted almonds.

buzz until smooth

add olive oil to achieve consistency

Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon. Season with some salt and pepper to taste.

Step 1 - Prepare the romesco sauce

preheat oven

slice fish into inch pieces

Slice your fish fillets into inch-long strips with the skin facing down. Add the fish directly to a large casserole pot.

finely slice onion

Finely slice your onion and add that to the pot.

add romesco sauce

Pour in the homemade romesco sauce and mix well with your hands.

add bay leaves and season to taste

bake for 20 minutes

Finally, drizzle with some olive oil and bake for 20 minutes.

Step 2 - Prepare the fish stew

serve hot with fresh bread

Serve hot along with some fresh bread (or cooked white rice or potatoes, if you prefer). Garnish with some freshly chopped parsley or rosemary.

Step 3 - Serve

https://www.youtube.com/watch?v=T2kNScuOoYI&t=21s

Full recipe: https://thespanishradish.com/recipes/romesco-de-peix-catalan-fish-stew-in-romesco-sauce/

Romesco de Peix (Catalan Fish Stew in Romesco Sauce) is a classic recipe hailing from the Catalonia (Cataluña) region in northeastern Spain. The easy one-pot recipe uses fresh chunks of fish, some onion, and plenty of homemade romesco sauce. 

The flavors are layered with the rich romesco sauce, plenty of sweet and smoked paprika, and just a touch of fresh herbs and seasoning. This one-pot stew is quick and easy to make and requires only some simple cooking equipment. Made in 30 minutes, Catalan Fish Stew is the perfect midweek meal. 

More great recipes here: https://thespanishradish.com/

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How to make Romesco de Peix (Catalan Fish Stew)

Red pepper romesco sauce, a simple, versatile, vegan, grain-free & gluten-free sauce that also doubles as a dip or a spread.

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