Quick and Easy Romesco Sauce – this bright and flavorful sauce complements so many dishes. six basic ingredients transform into so much flavor!
Quick and Easy Romesco Sauce
I made my first romesco sauce in college – back in those Host Sunday Dinner Every Week days. I learned of the wonder that is romesco from my first culinary class, and immediately began making it at home.
That early romesco recipe included bread as a thickener, using the method I had learned in class (and is traditional). I have since dropped the bread, and streamlined the recipe I had written in an old journal. The recipe I have been making in recent years is the one I am sharing with you – quick, easy, and thoroughly tasty.
Romesco is Spanish, and was originally made to accompany fish. These days, the bright and cheery sauce is used with vegetables, over pasta, even as a dip, similar to the walnut based Muhammara.
I told you all I am on a roasted red pepper binge right now, yes? I have been adding roasted reds to all the things, for all the flavor.
and roasted red peppers just happen to play the starring role here.
A few weeks ago I remembered my trusty romesco, and immediately had a craving. I made some that afternoon, and the next morning this Quick and Easy Romesco Sauce was topping my breakfast sandwich:
It adds a brightness to the morning, you know? My breakfast sandwiches will all want romesco now.
With some protein and veggies, this sauce is also a wonderfully tasty topper to some quick ten minute pasta:
Quick and Easy Romesco Sauce
YIELD: ~2 cups
dairy, egg, soy, oil, and gluten free, vegan
1 (12 ounce) jar roasted red peppers, drained
2 small tomatoes, stemmed (Roma, heirloom)
2 tablespoons fresh squeezed lemon juice
2 cloves garlic, peeled
1/2 cup Marcona almonds (or raw almonds – also add 1/2 teaspoon salt)
1/2 teaspoon smoked paprika
In blender or food processor, combine roasted red peppers, tomatoes, lemon juice, and garlic. Blend to combine.
Add almonds and smoked paprika, blend at high speed until smooth.
Store in covered container in refrigerator for ~5 days.
so yum, you guys.
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Quick and Easy Romesco Sauce recipe:
- 1 (12 ounce) jar roasted red peppers, drained
- 2 small tomatoes, stemmed (Roma, heirloom)
- 2 tablespoons fresh squeezed lemon juice
- 2 cloves garlic, peeled
- ½ cup Marcona almonds (or raw almonds - also add ½ teaspoon salt)
- ½ teaspoon smoked paprika
- In blender or food processor, combine roasted red peppers, tomatoes, lemon juice, and garlic. Blend to combine.
- Add almonds and smoked paprika, blend at high speed until smooth.
- Store in covered container in refrigerator for ~5 days.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.