If you’ve never tried Romesco sauce, you haven’t lived yet. This smoky-garlicky-peppery sauce can be put on basically everything: toast, chicken, roasted potatoes, sandwiches, pizza and pasta!
This Romesco Pasta Salad is our family favorite but you can put this sauce on practically everything! And to all my vegan friends out there…YES, my Romesco Sauce is divinely vegan!
A couple of notes:
- Jar roasted peppers works as good as oven roasted peppers for this Romesco Sauce recipe. Also skipping the roasted tomatoes the “traditional recipe” calls for.
- Don’t skip the vinegar! It tempers the raw garlic pungency.
- Spanish Pimentón (dulce/sweet and picante/hot) it’s a must. You can find it anywhere this days (HomeGoods, Whole Foods, Vons, Amazon.) It adds extra smoky flavor and heat.
- I used any type of roasted almonds or a mix of different ones. My favorite is Blue Diamond Smokehouse – no sponsor! It just adds more smokey flavor to the Romesco Sauce.
Please let me know how your Romesco Sauce turns out in the comments! I can’t wait to hear what you serve it on.
Romesco Sauce
Versatile and full of flavor, this Romesco Sauce can be put on practically everything from toast to scramble eggs!
Ingredients
- 1 jar roasted red peppers, drained
- 1 cup raw or roasted almonds I used salted but unsalted will work too. Just adjust the salt to taste when finishing it!
- 2 cloves Medium-to-large cloves garlic, peeled
- 1 tbsp Red vinegar or apple cider vinegar
- 1 tsp Spanish smoked paprika aka Pimenton dulce
- 1 tsp Spanish hot smoked paprika aka Pimenton picante
- 1/2 tsp salt, or more to taste
- 1/4 cup extra virgin olive oil
Instructions
- In a blender or food processor, combine everything but the olive oil. Blend, starting on low and increasing the speed as it starts to blend.
- Taste, and adjust salt if needed. Serve or store in a jar in the refrigerator for 7 to 10 days.