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Get the Recipe Fresh Homemade Romesco Sauce (DIY Recipe)
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, that can be enjoyed with eggs, as a pasta sauce, in sandwiches & more!
Prep Time
5 mins
Total Time
5 mins
Servings: 24 tablespoons
Calories: 63 kcal
Course:
Condiments
Cuisine:
Spanish
Ingredients
- ½ ½ cup almond sliced or whole
- 1 1 cup roasted red bell pepper
- 2 2 cloves garlic
- ½ ½ cup sun-dried tomatoes in oil, drained, preferred
- 3 3 Tablespoons fresh parsley
- ½ ½ Tablespoon red wine vinegar
- ½ ½ teaspoon cayenne pepper
- ⅓ ⅓ cup extra virgin olive oil
- ½-1 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!)
Cup of Yum
Notes
- Yield: The recipe makes approximately 1 1/2 cups of sauce.
- Sun-Dried Tomatoes: 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.
- Storage: Place in an airtight container or jar in the fridge for 4-5 days.
- Freezing: thaw in individual portions or in a freezer-safe container with room for expansion. Thaw it in the fridge or microwave on defrost. It will keep at least 6 months in the freezer.
Nutrition Information
Calories
63kcal
(3%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
183mg
(8%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
110IU
(2%)
Vitamin C
4mg
(4%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24tablespoons
Amount Per Serving
Calories 63
% 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.