Fresh Homemade Romesco Sauce (DIY Recipe)
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
24 tablespoons
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Calories
63 kcal
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Course
Condiments
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Cuisine
Spanish
Fresh Homemade Romesco Sauce (DIY Recipe)
Description
The Romesco Sauce recipe starts by toasting almonds to bring out their aroma, then blending them with roasted red bell pepper, garlic, sun-dried tomatoes, fresh parsley, red wine vinegar, and cayenne pepper. Olive oil is gradually incorporated to achieve a slightly chunky but spreadable consistency. Salt and pepper are added to taste for balance.
This sauce offers a layered flavor profile combining nutty richness from almonds, sweetness and smokiness from roasted peppers and sun-dried tomatoes, with a subtle heat from cayenne and brightness from vinegar and parsley. The texture remains purposely coarse for a rustic feel, making it versatile as a condiment or dip. It pairs well with sandwiches, grilled items, cheese platters, and even as an accompaniment to eggs.
The recipe yields about 1½ cups, suitable for multiple servings or storage. Variations include adjusting olive oil for desired thickness or substituting dry sun-dried tomatoes, which may require different oil amounts. Refrigerated in an airtight container, it keeps fresh for several days and can be frozen for longer storage.
Ingredients
- ½ cup almond sliced or whole
- 1 cup red bell pepper roasted
- 2 cloves garlic
- ½ cup sun-dried tomatoes in oil, drained, preferred
- 3 Tablespoons parsley fresh
- ½ Tablespoon red wine vinegar
- ½ teaspoon cayenne pepper
- ⅓ cup extra virgin olive oil
- ½-1 teaspoon kosher salt add 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 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.
- Enjoy on a sandwich, with a cheese board, or with grilled meat or paired with eggs (really, so many possibilities!)
Notes
- The recipe yields about 1½ cups of sauce, enough for several servings.
- Using sun-dried tomatoes packaged in oil works best; if using dried tomatoes, adjust the olive oil quantity accordingly.
- Store sauce in an airtight container in the refrigerator for 4 to 5 days.
- Freeze portions in freezer-safe containers; thaw slowly in the fridge or defrost gently in a microwave. It keeps well for up to 6 months frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24tablespoons
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 183mg | 8% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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