Ditch store-bought, jarred romesco—I’ll teach you how to whip up your very own fresh, homemade romesco sauce in just 5 minutes. Bold in flavor, my DIY version blends toasted almonds, sun-dried tomatoes, and roasted red bell peppers. A wonderfully versatile sauce, many Fork in the Kitchen enjoy it with eggs, as a pasta sauce, or as a spread for sandwiches. See comments below!
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.