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 (affiliate link) (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
Equipment
Ingredients
- 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
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.
- 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!)
Ruby
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
Becca
Totally agree, Ruby! I love the flavors!
Adam Raw
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!
Brooke
CAn I heat this sauce up or should it be at room temp for serving
Becca
You can use it either way! It just depends on what you’re using it for and your preferences.
Erica
This recipe was so easy to make. It’s so flavorful too. I can’t wait to put this on everything.
Becca
EVERYTHING! 🙂 Glad you loved it, too!
Linzy
This was fab! It will totally be a staple in my house now. Thanks!
Becca
So happy to hear! Thanks so much for commenting!
Suzanne
This look so good! I didn’t realize it was so versatile!
Becca
Yes! I LOVE how versatile it is – so delicious with SO many things! 🙂
Vanessa
Thanks for sharing! Does it keep long?
Becca
I’d say about a week in the fridge to be safe. You can freeze it, too!
Claudia Toscano
So good! My family loved it 😊
Becca
I’m SO glad to hear it! Thanks for commenting! 🙂
Kathy Crawford
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.
Becca
Thank you so much, Kathy! I’m so glad you enjoyed it, and now can on everything! Love the versatility, too.
Colourful Culinary
Amazing combination of flavours! We had them in breakfast tortillas and they were fabulous!
Becca
I’m so glad you enjoyed it! Those breakfast tortillas looked AMAZING on IG!
Cori
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!!!
Becca
I’m so glad to hear you loved it! Thanks for commenting, Cori!
Marion
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
Becca
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!
Sarah
Super easy and delicious on everything…. have made many batches
Becca Mills
So glad you’ve enjoyed it on lots of things – thanks so much, Sarah!
Sara
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.
Becca Mills
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!
Gina Capobianco
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!
Becca Mills
I’m so so glad you loved it, Gina! Thank you!
Cassie
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!!
Becca Mills
Awesome!!! I’ve got lots of romesco sauce recipes coming your way! 🙂
Kyle
Seriously good and you can use the romesco with literally anything.