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Romesco-Style Sauce

A deliciously nutty, tomato-y and garlic-y sauce, inspired by the infamous Romesco sauce of Spain. Great on just about anything!
Prep Time10 mins
Course: Seasoning
Keyword: garlic, red peppers, roasted nuts, smoked paprika
Servings: 8
Author: Nicole Coudal


  • 1/2 c. Nuts (walnuts or sliced/slivered almonds)
  • 2 cloves Garlic, peeled
  • 1 12 oz. Jar roasted red peppers, drained
  • 1/4 c. Tomato paste
  • 1 Tb. Red wine vinegar
  • 1 tsp. Smoked paprika
  • 1/2 tsp. Kosher or sea salt
  • 1/4 tsp. Cayenne pepper (add more if you like it extra spicy)
  • 1/2 c. Olive oil


  • Toast nuts in a skillet over medium/low heat, just until you smell their nutty aroma. Allow to cool.
  • Chop garlic on cutting board. Add a pinch of Kosher salt over the pieces, then run your chef's knife over the garlic/salt to chop finely. Using the flat side of the knife, crush the garlic/salt mixture and keep doing it until you have a paste.
  • Add red peppers, nuts, tomato paste, garlic paste, vinegar, paprika, salt and cayenne into a food processor (or a tall/narrow container, if using a stick blender). Pulse until you have a thick paste. Add olive oil, then quickly pulse 1-2 times to incorporate the oil. Taste for seasoning, then transfer to a container, top with a lid, and refrigerate until ready to use.