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Romesco Sauce

rate this recipe:
5 from 12 votes
Prep Time: 5 mins
Serves 6 to 8
This Romesco sauce recipe isn't traditional - I use tomato paste instead of roasted tomatoes and chickpeas instead of bread - but it still captures the tangy, smoky flavor and creamy texture of the classic Spanish sauce. I love to serve it with crusty bread and grilled vegetables. Find more serving suggestions in the post above!

Ingredients

  • 2 roasted red bell peppers*, skin and seeds removed
  • ¼ cup extra-virgin olive oil
  • ¼ cup water
  • cup mix of almonds and peeled hazelnuts
  • 2 tablespoons tomato paste
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ¼ cup cooked chickpeas**, drained and rinsed
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • Freshly ground black pepper

Instructions

  • In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
  • Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.

Notes

*You can use homemade roasted red peppers or 2 whole peppers from a jar.
**For a more traditional version, use a 1-inch thick slice of crusty bread (torn), in place of the chickpeas.