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Romesco sauce recipe

Red Pepper Romesco Sauce Recipe

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 0 mintues
  • Total Time: 15 minute
  • Yield: 1 cup
  • Category: Sauces
  • Method: Blended
  • Cuisine: Catalan


This delicious red pepper romesco sauce recipe is made without bread and is vegan, paleo, Whole30 and gluten-free friendly. It can be used as a dip, sauce, salad dressing and a condiment with fish and seafood, grilled meats, roasted or grilled vegetables, in wraps and more.


1 cup sliced pickled red peppers (something similar to this)
1/2 cup toasted almond flakes
2 cloves garlic, diced
Juice of 1/2 lime or lemon
1/4 cup olive oil
1/4 cup water
1/4 tsp salt


  • For this sauce recipe, I used a food processor. Add all ingredients and whiz together to process.
  • Stop and open the lid a couple of times to scrape the bits off the sides and to stir the sauce slightly, then whiz again to make sure everything is incorporated and blended.
  • The Romesco sauce doesn’t have to be completely smooth, it should have a little texture. Store leftover sauce in the fridge for 4-5 days.


If you don’t have a food processor, you can use a blener or chop everything by hand very finely and mix together. It will be more like a salsa sauce.

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