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.
- 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.