Romesco Sauce

5 from 3 votes

Romesco sauce is an oil-free version of Spanish-style sauce made with simple ingredients in under 10 minutes. Dip raw or roasted vegetables, use it as a pasta or pizza sauce, or smother your potatoes. Your taste buds will love you! This is my new favorite sauce.

Prep Time10

Total Time10

Course: Sauces, Dips & Dressings

Cuisine: Spanish

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 38kcal

Author: Kathy Carmichael

Ingredients

2 Roasted Red Pepper I used 2 full pieces from the jarred red peppers in water or two fresh roasted red peppers.
2 Tablespoons Tomato Paste
2 Tablespoons Red Wine Vinegar
¼ cup blanched Almonds
1 teaspoon Paprika
½ teaspoon Salt

Instructions

Combine all the ingredients in a small food processor, small blender cup, or use an immersion blender.
Pulse or blend until the ingredients are combined but slightly textured.
The sauce can be blended into a smooth sauce as well, so choose your texture. I prefer the thicker version.

Notes

For a creamier texture, soak the almonds overnight, or boil them for 10 minutes and rain them before blending.

To freeze, I suggest using souper cubes. They are my flavor way to freeze sauces, dips, or soups.

Romesco sauce will store in the fridge for 5-7 days in an airtight container.

To Freeze: Spoon 2 tablespoons of mixture into each section of an ice-cube tray. Freeze for at least 1 hour; transfer cubes to a re-sealable plastic bag, and freeze for up to 3 months. You can also freeze the sauce in airtight containers, leaving ½ inch of space for up to 3 months.

Serve this romesco sauce recipe hot or cold. To heat, add the sauce to a small pan and heat on medium-low until heated through.

Nutrition