Easy Romesco Sauce


An easy, super flavorful sauce that’s excellent on sandwiches, with cheese and crackers, as a pasta sauce, on fish… endless possibilities!



  • 1/2 cup almond slices
  • 1 cup roasted red pepper
  • 2 garlic cloves
  • 1/2 cup sun-dried tomatoes
  • 3 Tablespoons fresh parsley
  • 1/2 Tablespoon red wine vinegar
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt, or to taste
  • Pepper, to taste


  1. In a small skillet, toast almond slices over low-medium heat for 2-3 minutes until fragrant and warmed.
  2. 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 food processor is blending, slowly add olive oil until completely combined.
  3. Add salt and pepper, adjusting to taste. If needed, add additional olive oil if you prefer a smoother sauce. Continue pulsing until desired consistency is reached (generally it’s slightly chunky; not completely smooth).


I usually use the 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.

  • Category: Sauce

Keywords: easy, quick, vegan, vegetarian, gluten free, dairy free

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