Romesco in BowlOne of the recipes I had to figure out from my recent trip to Spain was this Romesco Sauce. Made of an almond and red pepper base, this sauce goes with almost anything. It is nutty, sweet, tangy, and spicy all at the same time. While I believe it was originally meant to be served with seafood, I have tried it with different meats, vegetables, and even as a spread in a sandwich, and it just seems to work with all of these things. The time for this version of the sauce gets cut down because I use pre-roasted peppers. You can take the extra time to roast your own peppers but if you only have 5 minutes, than this is the way to go. I have also cut back quite a bit on the amount of olive oil in this sauce. I find that there is enough richness from the almonds, so I am able to get away with less oil (and of course less calories).

Serves 10-12 (about 1 cup of sauce)
Prep time: 5 minutes, Cooking / Baking time: NA
  • 1 roasted red pepper (from a jar)
  • 1/2 tomato
  • 1/2 cup roasted almonds
  • 1 garlic clove
  • 1 tbsp sherry vinegar
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • small handful of parsley
  • 1/2 tsp smoked paprika
  • 2 tbsp olive oil
  • 1/4 tsp cayenne pepper (optional)


  • Blender


  1. Place the first 9 ingredients in a bender and pulse until everything is combinedRaw Romesco Ingredients
    Raw Romesco Ingredients in Blender
  2. While the blender is running, drizzle in the olive oil
  3. Stop the blender when you have reached your desired consistancy
    • I prefer to stop the blender a little early so that I get a bit of texture from the ground almondsRomesco Blended
  4. You can make this Romesco sauce ahead as it will keep in the refrigerator for a week.Baked Wild Sole and Romesco
Estimated nutritional information per 1.5 tablespoons

Calories 61

  • Fat 5g
  • Carbohydrates 3g
    • Fiber 1g
    • Sugars 1g
  • Protein 1g

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