Easy Romesco Sauce

Overhead view of homemade romesco sauce in a small black bowl topped with fresh parsley with a baguette slice sticking out on the side.

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!

Course Sauce

Cuisine Spanish

Keyword Romesco Sauce

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 104kcal

Author Michelle

Ingredients

8 raw hazelnuts
8 raw blanched almonds
2 slices baguette
¼ cup plus 1 teaspoon olive oil divided
3 garlic cloves minced
1 teaspoon red wine vinegar
1 (14 ounce) can fire roasted tomatoes drained
½ cup roasted red peppers drained (about 2 large pieces)
Salt and pepper to taste

Instructions

Heat a small skillet over medium heat. Toast almonds and hazelnuts until golden. Remove to food processor.
In the same skillet over medium heat, heat the baguette slices on both slices until slightly toasted. Remove to food processor.
Process nuts and baguette to fine crumbs in the food processor. Set aside.
In a medium skillet over medium-high heat, add 1 teaspoon olive oil. Sauté garlic in oil until tender and fragrant.
Stir in vinegar and nuts and baguette, and saute for about 4 minutes until fragrant and toasty. Remove from heat. Set aside to cool slightly
Add all of remaining ingredients, including sautéed garlic mixture to a food processor. Process until smooth.

Video

Notes

Olive Oil: Use a high quality extra virgin olive oil to impart the best flavor.
For a thicker sauce, add more breadcrumbs.
For a thinner sauce, add more olive oil.
Storage: Store covered in the refrigerator for up to 5 to 7 days.
Freezer Directions: Transfer prepared sauce to a freezer bag. Freeze flat for up to 3 months. To use, thaw in the refrigerator overnight.

Nutrition