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Simple Recipes for Every Day

Romesco Sauce

bowl of homemade romesco sauce topped with pine nuts, parsley and smoked paprika
  • Serves:  10
  • Prep Time:  5 min

Ingredients

  • 1 (14-ounce) can fire-roasted tomatoes, drained
  • 1 (12-ounce) jar roasted red peppers, drained
  • ¾ cup blanched almonds
  • ¼ cup pine nuts (see Note)
  • ¼ cup fresh flat-leaf parsley leaves
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, smashed
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt

Method

  1. In a blender or food processor, combine the tomatoes, red peppers, almonds, pine nuts, parsley, oil, garlic, vinegar, paprika, and salt. Blend until your desired consistency is reached, about 1 minute. Store refrigerated in an airtight container for up to 2 weeks.


Note: If you don’t have pine nuts handy, you can use hazelnuts or more almonds.