Romesco Sauce

Easy and bold Romesco Sauce features a unique robust flavor with tomatoes, roasted pepper, garlic, olive oil, and nuts that is versatile and can (and should) be served with everything. Make it in just 10 minutes!

Romesco Sauce

Romesco sauce is one of the best and easiest sauce recipes ever! It has a bold, robust, smoky flavor with roasted peppers, tomatoes, garlic, and nuts, and this recipe replicates that authentic Spanish flavor with ingredients in an American kitchen.

It's simple to make in just 10 minutes and extremely versatile to use. Romesco sauce can be served cool or warm and on or with a variety of foods. Nearly everything, actually.

My obsession with romesco began in Spain when we were having tapas in Sevilla. They served it with potatoes, and it was amazing.

Since our visit to Spain was actually for a surgery for my son, during the time that we spent there for recovery stuck in the house, I began experimenting with replicating the flavors we experienced in Spain, right then and there (see also my Spanish Seafood Paella recipe, which I also got to develop and test while in Spain!).

I know you'll fall in love with the unique bold and fresh flavors of this romesco sauce, just like my family and I did!

What is Romesco Sauce?

Romesco sauce is essentially Spain's version of marinara sauce. It is a rich roasted pepper (ñora), tomato and garlic sauce thickened with toasted nuts and bread.

In authentic Spanish recipes, ñora pepper, which is a small round pepper that is dried in the sun, is typically used. In American versions of the sauce, the roasted pepper, which is typically just a roasted red bell pepper, is typically used because it's the easiest to find at the grocery store.

What Does Romesco Sauce Taste Like?

Romesco sauce has a bold, deep, robust, smoky, and slightly sweet flavor. Which is why it goes with so many dishes!

Raw Nut Substitution

The hardest ingredient to come by is the raw almonds and hazelnuts. I think they really add the right amount flavor and authenticity. However in the name of saving time and money with more accessible ingredients, you can substitute 1½ tablespoons almond butter in place of the almonds and hazelnuts. Omit both nuts and use just the 1½ tablespoons almond butter.

Can I Use Fresh Tomatoes?

Yes, but you need to roast them first to cut a little bit of the acid.

To roast your tomatoes:

1. Preheat the oven to 350°F.
2. Cut a cross in the bottom of each tomato and place them cut side up. Drizzle with olive oil. Roast the tomatoes for about 60 minutes, or until tender, until the skin is beginning to blacken in spot.

How to Use Romesco Sauce

• Pasta - Romesco sauce makes an excellent sauce for noodles and pasta. I have recipes for a cold Romesco Pasta Salad and a warm Romesco Pasta.
• Vegetables - It pairs well with both raw or cooked. Use it as a dip for a crudite platter. Or smoother it on some roasted cauliflower, asparagus, broccoli, or brussels sprouts. Traditionally, it often gets served with grilled spring onion, so if that's worth a taste for an authentic experience.
• Potatoes - Fried, baked, or boiled, this sauce is amazing on potatoes! Try it with there air fryer baby potatoes or hasselback sweet potatoes.
• Meat - It goes well with most meats, pork, and poultry. Consider steak, pork chops, pork loin, meatballs, grilled or baked chicken breast or thighs, or turkey breast. You can serve it on the side as a dip, over top as a sauce, or cook the protein right in it, like this delicious, flavorful romesco chicken.
• Seafood - Drizzle some over your favorite fish, such as salmon, or use it as a dip for croquettes.
• Sandwiches - Use it as a spread, sauce, or dip for sandwiches or wraps of all kinds.
• Grain Bowls - Top your favorite grain bowl with a dollop of romesco for more zesty flavor.
• Eggs - This sauce goes surprisingly well with eggs including scrambled, omelets, fried, or even frittatas or quiche.
• Dip - Use it as a simple dip for crackers or baguette slices.

Can I Freeze Romesco Sauce?

Yes! It's super easy to freeze Romesco sauce. Simply transfer it to a freezer bag, and freeze it laying flat (for more space and to prevent freezer burn) for up to 3 to 6 months. To use, thaw overnight in the refrigerator.

More Recipes You'll Love

• Spanish Seafood Paella - A traditional Spanish dish with saffron rice and tons of seafood, simmered together in one pot for incredible flavor.
• Pastalaya - A jambalaya pasta recipe that's fresh, zesty, spicy, and packed with flavor. If you love authentic jambalaya, you will love this pasta.
• Chicken Scallopini - Thin chicken cutlets are lightly breaded and pan-fried, then simmered in a tangy, rich lemon cream sauce.
• Tabouli Salad - A super fresh and easy salad that is so addictive. This is the recipe that parsley was made for!
• Shrimp Etouffee - Succulent shrimp smothered in a rich roux-based sauce, served with rice.

Romesco Sauce Video