Romesco Sauce


by: Mikey

This is good on fish, vegetables...I'm sure that whatever you dream up would be good. I listed this as a low carb recipe, so I probably shouldn't say this, but this tastes really good with bread.


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serves: 1

2 medium red bell peppers

1/4 cup whole almonds

1 medium garlic clove

1/2 cup loosely packed fresh Italian parsley leaves and tender stems

2 teaspoons sherry wine vinegar

1/2 teaspoon kosher salt

1/8 teaspoon ground cayenne pepper

1/4 cup extra virgin olive oil

Nutrition Facts
Romesco Sauce

Servings Per Recipe: 1

Amount per Serving

Calories: 668

  • Total Fat: 66.4 g
  •     Saturated Fat: 8.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1215.3 mg
  • Total Carbs: 16.1 g
  •     Dietary Fiber: 5.4 g
  •     Sugars: 6 g
  • Protein: 7.8 g

how is this calculated?

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1.  Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally.

2.  Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skins from the peppers and discard the skins, stems, and seeds.

3.  In a small skillet over medium heat, toast the almonds until their aroma is apparent, 3 to 5 minutes, stirring occasionally.

4.  In a food processor, finely chop the garlic. Add the almonds and process until finely chopped. Add the peppers, parsley, vinegar, salt, and cayenne.

5.  Process to create a coarse paste. With the motor running, slowly add the oil and process until you have a fairly smooth sauce.

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