Romesco Sauce

A classic Spanish sauce made of peppers, ground nuts, and garlic. Romesco sauce
Yield about 1 cup
Time 15 minutes
  • food processor
  • rubber spatula
  • ½ c almonds, hazelnuts, or pine nuts, lightly toasted
  • ½ c sweet chile peppers or roasted red peppers
  • 4 T olive oil, divided
  • 1 T tomato paste
  • 2 t red wine vinegar or sherry vinegar
  • 1 clove garlic, minced
  • ½ t salt
  • ½ t smoke paprika
  • dash cayenne

Combine everything but 2 T oil in the food processor and process for 1-2 minutes. Scrape down the sides.

Keep motor running while drizzling in remaining oil, until smooth.

Serve with grilled vegetables, roasted potatoes, or toasted bread.

Notes Vegetarian cookbookAdapted from the recipe in Fast & Fresh Vegetarian, by Marie Simmons.

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Romesco sauce