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
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)

Roasted Red Pepper and Walnut Romesco Sauce - Image 1

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
Course: Sauce or Dip
Complexity: Easy

Units:

Scale:

Nutrition

Servings: 8
Serving size (imperial): 1 tbsp

Nutrient	Per serving	Per 100 ml	Total (8 servings)
Calories	130.1 kcal	433.7 kcal	1,040.8 kcal
Protein	2.1 g	7 g	16.8 g
Fat	11.5 g	38.3 g	92 g
Carbs	5.2 g	17.3 g	41.6 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.