This romesco sauce is so versatile and yummy. It has a perfect Spanish balance of vinegar, smoke, sweetness and is packed full of goodness. It can be made in a jiffy using ingredients that I always keep in my store cupboard.
A jar will last in the fridge for a week or two. I love having a jar in the fridge to add to pasta, spoon over fish or chicken; spread on toast and sandwiches or to dip raw veg or bread sticks into. I love it with avocado and eggs on toast too.
I made a starter for friends recently of toasted sourdough, spread with this and topped with roasted whole spring onions and goats cheese. It was so good alongside a glass of chilled sherry.
Ingredients (makes a large jar of romesco sauce)
100g (4oz of two thirds of a cup) raw whole almonds or a mixture of almonds and cashews
half a clove garlic, peeled
400g (14oz) jar of skinned roasted red peppers (bell peppers in the US)
1 teaspoon good-quality tomato puree (paste)
60-80ml (around 4 tablespoons) good quality olive oil
½ teaspoon smoked paprika
sea salt and freshly ground black pepper to taste
2-4 teaspoons sherry vinegar or red wine vinegar to taste
Optional – 1 slice sourdough bread
To make your romesco sauce:
- Blitz the nuts in a food processor with the garlic (and bread if using) until the nuts are finely ground.
- Add the drained peppers, tomato puree, smoked paprika, a quarter teaspoon each of salt and pepper, half of the vinegar and all of the olive oil. Blitz until you have a smooth puree. You may need to stop and scrape the sides to ensure everything is incorporated.
- Taste and add more vinegar, salt and pepper as needed. You want this to be verging on being too vinegary as it will be balanced out by the food you’re serving it with.
You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools.
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