Make this easy, 5-minute romesco sauce then put it on everything! You’ll fall in love with the bold flavors from sun-dried tomatoes, roasted red bell peppers, parsley, garlic, and more. It’s excellent on sandwiches, in pasta, paired with eggs, and on proteins.
Are you ready to completely change your sauce game?!
As in, use this sauce on anything and everything for the rest of all time because it’s loaded with flavor, super easy and quick to make, and takes otherwise bland foods from blah to holy cannoli what is that and I need more immediately.
I love me some sauces on just about anything and everything, and there’s better than a sauce that’s incredibly versatile. One that can be used in appetizers, over lunch, in dinner, and everything in between.
What is romesco sauce?
So, it seems we should all be on the same page about romesco sauce’s versatility now, but what actually is romesco sauce, besides being the ultimate versatile sauce?
Romesco sauce is a tomato-based sauce that originated in Spain, where fisherman would pair it with fish (so so good). Along with fresh garlic for a pa-wow of flavor, there is typically a nut included. 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.
What You’ll Need to Make Romesco
- Slightly smoky, sweet roasted red peppers. Find them in a jar in your local supermarket.
- Umami-filled sun-dried tomatoes (you know what I’m talking about! SO GOOD).
- Garlic…the best. always needed. It’s bold, it’s fresh, it’s garlic and I need not say more.
- Toasted almonds add a whole lot of texture!
- Bright, fresh parsley.
- Red wine vinegar for a little tang.
- Cayenne for a slight kick.
- Olive oil to smooth out the sauce.
- Salt, to bring out all the flavors.
Hello. Hi. I mean, can you imagine it now? Is your mouth salivating? Ready to smear it all over your breakfast sandwiches, toast boards, weeknight pastas, fish packets, ANYTHING AND EVERYTHING FOR ALL TIME?
Great, let’s get to making it then!
How to Make this Easy Recipe
This recipe is really as easy as 1 – 2 – 3.
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. I do prefer the slightly more earthy, nutty flavor that toasting brings out, but really, it’s not the end of the world if you don’t toast them. I know how it goes sometimes, and sometimes you need to just hurry things along.
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 them 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 until as smooth as you’d like. Either way, in no time your uber-flavorful Romesco Sauce will be ready.
How to Use Romesco Sauce
I love keeping a jar of 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 with a little cheese and crackers. I even love it with homemade cheese ravioli for a unique twist.
While the possiblities are (basically) endless, here are a few more favorites:
- Toss it with pasta (and a little pasta water to help it stick)
- Burrata Breakfast Board
- Make a fish packet or serve it with simple white fish
- Romesco Toast with Jammy Eggs
- Serve it with roasted vegetables – any kind will pair lovely, but broccolini is a personal favorite
- Add it to a flatbread
- Serve it on a mezze platter with falafel
- It pairs great with chicken, too!
- Romesco Breakfast Bagel
Seriously, so. many. uses. I can’t wait to keep sharing my favorites with you – and don’t forget to leave a comment and let me know YOUR favorite use of romesco sauce so I can try it!
Easy Romesco Sauce
- 1/2 cup almond slices
- 1 cup roasted red bell pepper
- 2 garlic cloves
- 1/2 cup sun-dried tomatoes in oil, drained, preferred
- 3 TBSP fresh parsley
- 1/2 TBSP red wine vinegar
- 1/2 tsp cayenne pepper
- 1/3 cup extra virgin olive oil
- 1 tsp kosher salt or to taste
- 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.
- 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.
- 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 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.
- Enjoy on a sandwich, with a cheese board, or with grilled meat or paired with eggs (really, so many possibilities!)