5 from 1 vote
romesco sauce
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

This simple ROMESCO SAUCE that will make the ultimate sauce with which you can transform any meal from boring to WOW. Pairs perfect with raw, grilled, baked and pretty much anything savory.

Course: Condiment
Cuisine: Spanish
Servings: 2 cups
Author: Lena Gladstone
  • 4 fresh red bell peppers (or a 12 oz jar)
  • 1 cup raw almonds
  • 1/4 cup flat leaf parsley
  • 1-2 tbsp good olive oil
  • 2 cloves garlic
  • 1/2 lemon, juiced
  • sea salt, add to taste
  • 1/4 tbsp smoked paprika, optional
  1. If using fresh peppers, preheat oven to 450 F. Place whole peppers in baking sheet, bake for about 30-45 mins flipping halfway. Peppers should be charred and wilted looking. 

  2. Remove peppers carefully and add to a bowl, cover with plastic wrap and let cool a bit. The plastic wrap helps to loosen the skin so it removes easily. Once cooled down. remove the stem, seeds and skin off each pepper.

  3. If using jarred peppers, remove from jar and drain the liquid, make sure no skin or seeds are present.

  4. Add all the ingredients into a jar. Pulse everything together with a hand blender until it’s texturally right for you (I like it right between chunky and smooth – I leave a little texture with the almonds, but it’s mostly a smooth emulsion). See recipe notes below.

Recipe Notes

I have tried this in a food processor and didn't feel like I got the results I wanted, so I feel like making it with the hand blender is the best way.

Serve with grilled chicken, beef, roasted/grilled/raw vegetables, crispy potatoes, eggs, avocado toast… the possibilities are endless. Stays good for about a week, if it even lasts that long.