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5.0 from 69 votes

Romesco Sauce

This Romesco sauce recipe isn't traditional - I use tomato paste instead of roasted tomatoes and chickpeas instead of bread - but it still captures the tangy, smoky flavor and creamy texture of the classic Spanish sauce. I love to serve it with crusty bread and grilled vegetables. Find more serving suggestions in the post above!

Prep Time
5 mins
Servings: 6 to 8
Course: Appetizer
Cuisine: Spanish

Ingredients

  • 2 roasted red bell peppers* skin and seeds removed
  • ¼ cup extra-virgin olive oil
  • ¼ cup water
  • ⅓ cup mix of almonds and peeled hazelnuts
  • 2 tablespoons tomato paste
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ¼ cup cooked chickpeas** drained and rinsed
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
  2. Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.

Notes

  • *You can use homemade roasted red peppers or 2 whole peppers from a jar.
  • **For a more traditional version, use a 1-inch thick slice of crusty bread (torn), in place of the chickpeas.