Romesco sauce is a robust Spanish condiment built on roasted red peppers, toasted almonds, and smoked paprika that delivers earthy, smoky depth in just 15 minutes. It's naturally vegan and gluten-free, making it endlessly versatile for vegetables, grains, or proteins.
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Dice the red bell pepper and onion. Heat a skillet over medium heat and add 1 tablespoon olive oil, and saute onion and pepper until tender and fragrant, about 8 minutes. Add smashed garlic cloves and continue sauteing until onions and peppers start to caramelize.
Preheat oven to 425 F. Cut bell pepper in half, remove seeds and place open side down on a greased sheet pan. Add the onion, cutting ½ inch rings, add the garlic cloves whole, brush or spray with olive oil and roast 25-30 minutes, checking on garlic halfway through. Remove garlic when tender and golden. Continue roasting pepper and onion another 10 minutes, or until all are tender and slightly charred.
Place the pepper-onion mixture a food processor with all the remaining ingredients (except the parsley). Pulse until combined. You can keep this quite coarse, with more texture, or blend until very smooth and creamy.
Add the chopped parsley and pulse a few times. Taste, adjust salt and heat.
To serve, place in bowl and drizzle with olive oil. Sprinkle with parsley and crushed nuts if you like.
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months; thaw in the fridge and stir before serving.
food processor or blender
Yes. Substitute 1 cup jarred roasted red peppers (drained) for the fresh bell pepper to cut prep time to 5 minutes.
Regular paprika works but will lose the smoky character. Alternatively, add a pinch of liquid smoke or use pimentón de la Vera if available.
Store in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
Both work equally well. Almonds are milder and more neutral; hazelnuts add deeper, earthier notes. Choose based on preference.
Yes. Increase chili flakes to ¾ teaspoon or add a fresh hot chili pepper to the blender.
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