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Romesco sauce in a bowl next to parsley
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5 from 3 votes

Romesco Sauce

Add a deliciously smoky, Spanish flair to all your meals with this Romesco sauce! It's super creamy, perfectly chunky, and extremely versatile.
Prep Time: 5 mins
Total Time: 5 mins
Course: sauce
Cuisine: Spanish
Keyword: Romesco Sauce, Romesco Sauce Recipe
Servings: 6 servings
Calories: 198kcal
Author: Lisa Bryan

Ingredients

  • ½ cup raw hazelnuts
  • ½ cup slivered almonds
  • 1 (14.5-ounce) can diced fire roasted tomatoes drained
  • 1 (12-ounce) jar roasted red peppers drained
  • 3 garlic cloves peeled
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ cup extra-virgin olive oil or more for a thinner texture

Instructions

  • In a small pan over medium heat, toast the hazelnuts for 5 to 8 minutes, stirring occasionally. Then transfer them to a plate to cool.
    A pan toasting hazelnuts for romesco sauce
  • While the hazelnuts are cooling, toast the almonds for 3 to 4 minutes in the same pan, stirring frequently, until lightly golden and fragrant. Once the hazelnuts are cool to the touch, rub them together with your hands or a kitchen towel to remove their skins.
    A pan toasting almonds for romesco sauce
  • In a high-powered blender or food processor, add the nuts, tomatoes, red peppers, garlic, vinegar, paprika, salt, and oil, and blend until smooth.
    Blending romesco sauce in a food processor
  • Garnish with chopped nuts, fresh parsley, and serve.
    A bowl of romesco sauce next to white plates

Notes

  • I'm using slivered almonds as the skins have already been removed and they're easy to find, but you can substitute with blanched almonds as well.

Nutrition

Calories: 198kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 391mg | Potassium: 147mg | Fiber: 2g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg