Name: Roasted Red Pepper and Walnut Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Approximately 8 tbsp
Cuisine: Spanish cuisine
Ingredients: 2 pcs roasted red peppers (from a jar, drained, or fresh roasted); 0.5 cup walnuts (toasted); 2 pcs garlic (cloves, peeled); 1 tsp paprika (smoked paprika preferred); 2 tbsp sherry vinegar; 0.5 cup olive oil (extra virgin); 0.5 cup tomatoes (canned crushed tomatoes or fresh ripe tomatoes); 0.25 cup almonds (blanched, toasted); 0.25 cup breadcrumbs (panko or fresh); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

A rustic bowl of vibrant, thick Spanish Romesco sauce, made from roasted red peppers and walnuts, is garnished with a drizzle of olive oil and a few fresh parsley leaves.

This vibrant Spanish Romesco sauce is a versatile and flavorful accompaniment that elevates a variety of dishes. Made with the sweetness of roasted red peppers, the earthy crunch of toasted walnuts, and a distinctive tang from sherry vinegar, it's blended into a rich, smooth paste with aromatic garlic and smoky paprika. Its robust flavor profile, featuring charred notes from the peppers and toasted nuts, makes it perfect for enhancing grilled meats, fish, or vegetables, or as a sophisticated dip for bread.

Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min
Servings: 8

Instructions

Preparation

1If using fresh peppers, roast them until skin is charred, then peel and deseed. Toast the walnuts and almonds lightly in a dry pan until fragrant. If using fresh tomatoes, blanch, peel, and crush them.

Blending the Sauce

1Combine the roasted red peppers, toasted walnuts, toasted almonds, garlic cloves, paprika, sherry vinegar, crushed tomatoes, breadcrumbs, salt, and pepper in a food processor.
2Pulse until a coarse paste forms. Gradually stream in the olive oil while the food processor is running, blending until the sauce is smooth and emulsified. Scrape down the sides as needed.
3Taste and adjust seasoning if necessary. For a spicier kick, add a pinch of cayenne pepper.

Serving

1Transfer the Romesco sauce to a serving bowl. This sauce can be served immediately or refrigerated for later use. It pairs wonderfully with grilled chicken, fish, steak, roasted vegetables, or as a spread for sandwiches.

Instructions

Preparation

1If using fresh peppers, roast them until skin is charred, then peel and deseed. Toast the walnuts and almonds lightly in a dry pan until fragrant. If using fresh tomatoes, blanch, peel, and crush them.

Blending the Sauce

1Combine the roasted red peppers, toasted walnuts, toasted almonds, garlic cloves, paprika, sherry vinegar, crushed tomatoes, breadcrumbs, salt, and pepper in a food processor.
2Pulse until a coarse paste forms. Gradually stream in the olive oil while the food processor is running, blending until the sauce is smooth and emulsified. Scrape down the sides as needed.
3Taste and adjust seasoning if necessary. For a spicier kick, add a pinch of cayenne pepper.

Serving

1Transfer the Romesco sauce to a serving bowl. This sauce can be served immediately or refrigerated for later use. It pairs wonderfully with grilled chicken, fish, steak, roasted vegetables, or as a spread for sandwiches.

Nutrition Information

Calories: 130 kcal
Protein: 2 g
Fat: 12 g
Carbs: 5 g

Nutrient	Per serving
Calories	130 kcal
Protein	2 g
Fat	12 g
Carbs	5 g

Tips

For the best flavor, roast fresh red peppers and garlic yourself instead of using jarred versions.
Toast the walnuts and almonds gently to enhance their nutty flavor without burning them.
Serve Romesco sauce at room temperature with crusty bread or as a dip for a flavorful appetizer.