It’s no secret that we love homemade sauces here at FITK. They instantly transform a meal from blah to wow, changing up the vibe and adding a whole lotta flavor. So, are you ready to completely change your sauce game?!
As in, are you prepared to serve romesco sauce with anything and everything for the rest of all time?! It’s loaded with flavor, super easy and quick to make, and takes dishes to a whole new level. You’ll love romesco toast with eggs, or the super simple shrimp with romesco sauce.
And don’t forget one of our favorites, romesco pasta with burrata. This sauce, my friends, can be used on it all.
What is Romesco Sauce?
Romesco sauce is a roasted red pepper sauce with tomatoes. It originated in Catalonia, Spain. Fishermen would pair this flavorful sauce with fish (so good). It is traditionally made from a mixture of roasted tomatoes, garlic, almonds, oil, and peppers. Sometimes stale bread is added for texture, too.
It’s a rustic sauce that’s packed with texture and bold flavors that you won’t be able to get enough of. It’s versatile, and although it did originate to be served with seafood, it can also be served with so much more – from chicken, grilled steaks, roasted vegetables, or enjoyed as a dip with homemade flatbread or Mediterranean socca flatbread.
You’ll note a few variations in my version of Romesco, like using roasted red peppers instead of the more authentic nyora peppers, which are a sun-dried variety of red bell peppers. I also make it a little more coarse in texture. The beauty of homemade sauces? Being able to adjust to your preferences!
The Ingredients
Simple ingredients that all pack a punch! Be sure to see the full recipe card below for specific amounts and instructions.
- Roasted Red Bell Peppers provide a slightly smoky, sweet flavor! Find them in a jar in your local supermarket, usually with sun-dried tomatoes and olives.
- Sun-dried tomatoes are another deliciously sweet, umami-filled, and slightly smoky addition to the sauce. adding so much flavor to the sauce. Note that you could substitute with fresh tomatoes, but it will make the sauce more liquidy, with less umami flavor.
- Garlic – it’s bold, it’s fresh, it’s garlic and I need not say more. The raw garlic gives a punchy kick to the sauce.
- Almonds – they add a lot of texture to the sauce. If I have extra time I like to toast them for a little extra depth of flavor, but it’s not necessary. Sustitute with walnuts, hazelnuts, or pine nuts.
- For nut allergies, omit the nuts or substitute sunflower seeds. More authentic recipes will use stale bread, which is another good substitution if gluten isn’t an issue for you (otherwise, this recipe is gluten-free).
- Parsley is the herb that makes this dish fresh, bright, and earthy. I like to use flat leaf parsley, or Italian parsley as its sometimes called too.
- Red Wine Vinegar and cayenne pepper are added for more flavor, a little tang, a little spice.
- Olive Oil is pulsed into the sauce to smooth and thin it out. Add more, the more smooth you prefer the sauce. Similar to making homemade pesto, you can adjust the texture to your liking!
How to Make Romesco Sauce
This recipe is truly as easy as 1 – 2 – …and no third step. It’s such an easy romesco sauce recipe!
Step One: the almonds.
I use sliced almonds, only because they take less effort to blend into the sauce. But, it’s definitely not required and you can use whole almonds. If you want to be next level, toast the sliced almonds before adding them to the sauce. This brings out a warm, roasted note to the almonds.
But if I’m being honest, I don’t always toast my almonds.
Whew. I’m glad I got that off my chest. So do you know what that means? You don’t always have to toast them either. Toasting works its magic by bringing out a more earthy, nutty flavor.
Step Two: Place the ingredients in a food processor or blender.
Now, after toasting the almonds (or not), place all of the ingredients except for the olive oil into the bowl of a food processor (or blender).
Pulse the ingredients together until a coarse mixture forms, then, slowly drizzle in the olive oil. Pulse until it all comes together, and until the desired texture is reached.
I prefer a slightly more coarse texture, however, you can continue to blend the sauce until as smooth as you’d like, adding more olive oil if needed to make it even smoother if preferred. Be sure to taste test and add salt as needed.
That’s it! In no time – really, like 5 minutes – your uber-flavorful, fresh romesco sauce will be ready.
How to Use Romesco Sauce
I love keeping a jar of this easy Romesco sauce in my fridge so I can just grab a spoonful and throw it on toast with my eggs in the morning or eat it with a little cheese and crackers. I even love it with homemade cheese ravioli for a unique twist.
While the possibilities are (basically) endless, here are a few more favorites:
- Add it to a Breakfast Charcuterie Board – our O.G. use of romesco here at FITK!
- Toss it with pasta and cheese (and a little pasta water to help it stick).
- Make a fish packet or serve it with simple white fish or shrimp.
- Romesco Toast with Jammy Eggs is a hearty, delicious way to start the day! Similar to the vibes of a sundried tomato sauce paired with eggs.
- Serve it with roasted vegetables – any kind will pair lovely, but cauliflower steaks and roasted broccolini are personal favorites.
- Add it to a flatbread pizza or use it as a dip with naan.
- Serve it on a mezze platter filled with scrumptious Mediterranean-inspired bites!
- It pairs great with chicken for the meat-eaters, too!
- Romesco Breakfast Bagel is *the* ultimate weekend breakfast.
- Serve with crispy roasted potatoes.
There are just so many uses, and I can’t wait to keep sharing my favorites with you! Be sure to leave a comment and let me know your favorite ways to use it, too!
Storage & Freezing Tips
This DIY sauce is perfect for meal prep because it keeps in the fridge to enjoy all week long. Store homemade romesco sauce in an airtight container or jar in the fridge for 4-5 days.
It also freezes well, too, just make sure there is room for expansion in your jar before you place it in the freezer. For individual portion sizes, I love freezing it in Souper Cubes so I can take out 2-tablespoons worth at a time. Thaw it in the fridge or microwave on defrost. It will keep at least 6 months in the freezer.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Fresh Homemade Romesco Sauce (DIY Recipe)
Ingredients
- ½ cup almond, sliced or whole
- 1 cup roasted red bell pepper
- 2 cloves garlic
- ½ cup sun-dried tomatoes, in oil, drained, preferred
- 3 Tablespoons fresh parsley
- ½ Tablespoon red wine vinegar
- ½ teaspoon cayenne pepper
- ⅓ cup extra virgin olive oil
- ½-1 teaspoon kosher salt, add to taste
Equipment
Instructions
- In a small skillet, toast almond slices over low-medium heat for 2-3 minutes until fragrant and warm. This step adds a depth of flavor, but if you're in a hurry you can skip it.½ cup almond
- In a food processor, add almonds, roasted red pepper, garlic, sun-dried tomatoes, parsley, red wine vinegar, and cayenne pepper. Begin to pulse until combined into a coarse crumb.1 cup roasted red bell pepper, 2 cloves garlic, ½ cup sun-dried tomatoes, 3 Tablespoons fresh parsley, ½ Tablespoon red wine vinegar, ½ teaspoon cayenne pepper
- While the food processor is blending, slowly add olive oil until it is completely combined with the sauce. Add salt and pepper, adjusting to taste. If needed, add additional olive oil. Continue pulsing until the desired consistency is reached. I generally make it it's slightly chunky and not completely smooth, however, you can pulse as long as needed until your desired texture is reached.⅓ cup extra virgin olive oil, ½-1 teaspoon kosher salt
- Enjoy on a sandwich, with a cheese board, or with grilled meat or paired with eggs (really, so many possibilities!)
Notes
- I usually use sun-dried tomatoes that are packaged in oil but feel free to use dried. You may just need to adjust the addition of olive oil depending on which you use.
- The recipe makes approximately 1 1/2 cups of sauce.
By the Way…
This recipe is part of our collection of savory homemade sauce recipes. Check it out!
Oooh how I love a good romesco sauce. It combines all of my favorite kinds of flavors together in one, and yours looks just perfect. Can’t wait to try this beautiful recipe!! xx
Totally agree, Ruby! I love the flavors!
Romesco sauce is truly one of the great sauces of the world! And it’s vegan! Even better and bread is absolutely necessary for me when I make romesco. Thanks for sharing such a great recipe with us!
CAn I heat this sauce up or should it be at room temp for serving
You can use it either way! It just depends on what you’re using it for and your preferences.
This recipe was so easy to make. It’s so flavorful too. I can’t wait to put this on everything.
EVERYTHING! 🙂 Glad you loved it, too!
This was fab! It will totally be a staple in my house now. Thanks!
So happy to hear! Thanks so much for commenting!
This look so good! I didn’t realize it was so versatile!
Yes! I LOVE how versatile it is – so delicious with SO many things! 🙂
Thanks for sharing! Does it keep long?
I’d say about a week in the fridge to be safe. You can freeze it, too!
So good! My family loved it 😊
I’m SO glad to hear it! Thanks for commenting! 🙂
This was delicious! This is definitely a recipe I I’ll be making often. It’s not only delicious but easy, has ingredients I usually have on hand Ave is very versatile.
Thank you so much, Kathy! I’m so glad you enjoyed it, and now can on everything! Love the versatility, too.
Amazing combination of flavours! We had them in breakfast tortillas and they were fabulous!
I’m so glad you enjoyed it! Those breakfast tortillas looked AMAZING on IG!
This sauce was delicious and SO easy. I don’t have access to a grill so I used jarred-just-about-everything and I am not mad at it. I’ve already eaten half the container. Will make this again!!!
I’m so glad to hear you loved it! Thanks for commenting, Cori!
I’ve been cooking this sauce 4 times since summer and saying i like it is an understatement. It is perfect as it is, although i ‘ve tried balsamic instead of red wine vinegar, harissa instead of cayenne. I will have a try at hazelnuts instead of almonds and i’m pretty sure it will be fantastic too. Thank you for this recipe which is one of my staples now <3
Marion – I am SO happy to hear you love it! Thank you so much for commenting, it’s so fun to hear about the changes you’ve tried too!
Super easy and delicious on everything…. have made many batches
So glad you’ve enjoyed it on lots of things – thanks so much, Sarah!
I love this Romesco sauce recipe—I could eat it plain with a spoon! We have nut allergies in our household, so I substituted the slivered almonds with either sunflower seeds or pepitas (or a combination of both), and it still works beautifully.
I could eat it with a spoon too haha! So glad to hear the nut-free substitution of pepitas or sunflower seeds works, that’s great! Thanks so much, Sara!
Everyone needs to make this romesco sauce now! It’s so easy and so delicious. It takes eggs to the next level and has endless possibilities. Will definitely be a staple for me now!
I’m so so glad you loved it, Gina! Thank you!
This sauce was so easy to make! I used it for the jammy egg toast recipe and it easily replaces my addiction for avocado toast. Now I just need to make more and figure out what else I can enjoy this sauce with!!
Awesome!!! I’ve got lots of romesco sauce recipes coming your way! 🙂
Seriously good and you can use the romesco with literally anything.
Love this sauce. So good, and easy to make. Used my small kitchen aid processor. It all fit. I made this to put on an Italian quesadilla. Was awesome. Now using it on chicken and spinach roll up. So good!
So glad to hear! Those both sound like delicious ways to enjoy it. Thanks so much for commenting!
Pretty sure this is the easiest thing I’ve ever made! So delicious and no chopping required this will definitely be in my regular kitchen rotation! ThAnks for sharing
Yes!! So easy and full of flavor! So glad you enjoyed it, Eva, thank you for sharing!
This is super easy to make and so delicious!! It’s a fridge staple worth keeping in hand at all times.
Couldn’t agree more! Thanks, Molly!
Guilty confession… I initially used store-bought romesco sauce for the breakfast bagel and jammy eggs recipes after buying some to try and then searching for recipes. I finally decided to actually make the romesco sauce rather than buying it. I can’t believe I waited so long and definitely won’t be going back to the premade version. So easy and so good! I served the romesco sauce with steak and shrimp for dinner, and I used some leftover sauce with brussel sprouts the next day. Delicious!
No judgement for using store-bought, but homemade truly is one-of-a-kind! I’m so glad to hear you tried and loved it! And what yummy pairings. Thanks so much for sharing, Shelley!!
This sauce is SO tasty! You could slather on anything. Love it!
I couldn’t agree more 🙂 Thanks so much for your comment, Leslie! I’m so glad you enjoy!