This romesco sauce is bold, flavorful, and endlessly versatile. Use it to liven up fish, meat, or grilled vegetables, or serve it as a tasty dip. It’s made with mostly pantry ingredients, and it’s ready in just 5 minutes!
It’s no secret I love a good sauce, and this Spanish romesco is one of my absolute favorites. It’s bold, nutty, and smoky, yet incredibly easy to make. Since it’s made with pantry staples, it’s a recipe I can throw together any time the craving hits—everything goes straight into the blender, and that’s it.
Almonds form the hearty base of this sauce, layered with roasted red peppers, fire-roasted tomatoes, sun-dried tomatoes, garlic, and smoked paprika. A splash of red wine vinegar brightens all the flavors, while good olive oil pulls everything together into a smooth, luscious sauce. I love that it’s easy to adjust, too—you can make it thicker or thinner, mild or spicy, depending on how you plan to use it.
Because there’s no cooking involved, I reach for this romesco especially often in the summer, but it earns its place in my kitchen year-round. I use it with fish and seafood, grilled meats and vegetables, tossed through pasta , or simply served as a dip with crunchy veggies. Once I have a jar in the fridge, it never lasts long.
What to serve with romesco sauce
I use romesco sauce anywhere I want to add big, bold flavor with very little effort. It’s incredibly versatile, and a spoonful can transform even the simplest ingredients into something special.
Romesco pairs beautifully with proteins. I love it with grilled or roasted fish and seafood like salmon, shrimp, scallops, or white fish. It’s also fantastic with grilled chicken , pork, steak, or lamb , where the smoky, nutty flavors really shine. Spoon it on after cooking or use it as a finishing sauce at the table.
It’s just as good with vegetables and starches. Drizzle it over roasted or grilled vegetables like broccoli, cauliflower, asparagus, zucchini, or potatoes, or toss it with warm pasta for an easy sauce. I also serve it as a dip with crudités, spread it onto sandwiches, or add it to cheese boards and appetizer platters. Once you start using romesco this way, you’ll find yourself reaching for it constantly.
Can I use regular canned tomatoes instead of fire-roasted?
You can, but they are more acidic and less flavorful. If you do use regular tomatoes, we recommend adding a tablespoon of honey to balance the acidity.
How long does it keep in the refrigerator?
This easy romesco sauce will keep for 3-4 days when stored in a covered container in the fridge.
What is the best kind of sun-dried tomatoes to use?
I use oil-packed sun-dried tomatoes because they can be used straight out of the jar. You can also use dry-packed sun-dried tomatoes, but they will need to be rehydrated in hot water for 30 minutes.
Why are there no hazelnuts?
Traditional romesco sauces are often made with almonds and hazelnuts. But as hazelnuts are often quite expensive and unavailable year-round, I make our romesco sauce with almonds only. But this recipe is incredibly versatile, and you can definitely substitute hazelnuts for some of the almonds if you’d like!
Romesco Sauce Recipe
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Ingredients
- ▢ 1 cup whole raw almonds
- ▢ 14 ounces roasted red peppers
- ▢ 14 ounces fire-roasted tomatoes (drained)
- ▢ ½ cup sun dried tomatoes (packed in oil)
- ▢ ¼ cup Italian parsely
- ▢ 2 tablespoons red wine vinegar
- ▢ 1 teaspoon smoked paprika
- ▢ 1 teaspoon salt
- ▢ 2 cloves garlic
- ▢ ⅓ cup olive oil
Instructions
- Add all of the ingredients to your blender (preferably) or food processor. 1 cup whole raw almonds, 14 ounces roasted red peppers, 14 ounces fire-roasted tomatoes, ½ cup sun dried tomatoes, ¼ cup Italian parsely, 2 tablespoons red wine vinegar, 1 teaspoon smoked paprika, 1 teaspoon salt, ⅓ cup olive oil, 2 cloves garlic
- Blend until the sauce is smooth and creamy. Taste and add more salt if needed.
- Serve with pasta, meat, seafood, or as a dip.
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Romesco Sauce Recipe
Ingredients
- 1 cup whole raw almonds
- 14 ounces roasted red peppers
- 14 ounces fire-roasted tomatoes , drained
- ½ cup sun dried tomatoes , packed in oil
- ¼ cup Italian parsely
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 cloves garlic
- ⅓ cup olive oil
Instructions
- Add all of the ingredients to your blender (preferably) or food processor. 1 cup whole raw almonds, 14 ounces roasted red peppers, 14 ounces fire-roasted tomatoes, ½ cup sun dried tomatoes, ¼ cup Italian parsely, 2 tablespoons red wine vinegar, 1 teaspoon smoked paprika, 1 teaspoon salt, ⅓ cup olive oil, 2 cloves garlic
- Blend until the sauce is smooth and creamy. Taste and add more salt if needed.
- Serve with pasta, meat, seafood, or as a dip.
