Romesco sauce is a delightful Spanish condiment that’s bursting with flavour. It’s incredibly versatile and pairs well with a variety of dishes, from grilled vegetables to seafood and meats. The best part? Making this delicious sauce is a breeze.
Romesco Sauce is delicious as a dip for bread or vegetables, or as a condiment for grilled chicken, fish, or vegetables. It also works great as a pasta sauce or a sandwich spread, especially for steak sandwiches.
Whether you’re drizzling it over grilled vegetables, using it as a marinade for your favourite proteins, or dipping crusty bread into its velvety embrace, this sauce adds a burst of Mediterranean charm to every dish. Its smoky undertones and nutty nuances will transport your palate to the heart of Catalonia, where this culinary gem was born.
Enjoy your homemade Romesco sauce with your favourite dishes, and don’t be surprised if you find yourself making it again and again. Its bold, smoky, and nutty flavours will elevate your meals to a whole new level of deliciousness!
❄️ Storage
FRIDGE:
Transfer the sauce to an airtight container or screw-top glass jar. Store in the fridge and use within 7 days.
FREEZE:
If you want to extend the storage time, you can freeze Romesco sauce. Place it in an airtight, freezer-safe container or a zip-lock bag. Label, date and freeze for up to 6 months. It may separate slightly upon thawing, so make sure to give it a good stir before consuming.
Serving suggestions
Romesco sauce is a versatile and flavourful condiment that can elevate a wide range of dishes. Here are some serving suggestions to make the most of this delicious sauce:
- Grilled Meats: Romesco sauce pairs wonderfully with grilled meats such as chicken, pork, and lamb. Simply spoon it over your grilled meat for a burst of smoky, nutty flavour.
- Seafood: It’s a classic accompaniment for seafood, particularly grilled fish and shrimp.
- Roasted Vegetables: Roasted vegetables like asparagus, capsicums, and zucchini become even more delectable with a dollop of this sauce.
- Pasta: Mix Romesco into cooked pasta for a simple and flavourful pasta dish.
- Sandwiches and Wraps: Spread on sandwiches and wraps as an alternative to mayonnaise or mustard.
- Tapas: Serve as a dip for a tapas platter alongside items like potatoes bravas, Spanish tortilla, and chorizo.
- Burgers: Elevate your burgers by using Romesco as a condiment.
- Mediterranean Platters: Include on a Mediterranean-inspired platter with hummus, olives, feta cheese, and pita bread.
- Grain Bowls: Use as a finishing touch on grain bowls, whether you’re using quinoa, rice, or couscous.
- Dips: Serve as a dip for bread, crackers, or vegetable sticks at parties and gatherings.
- Marinade: Use it as a marinade for chicken or tofu before grilling or roasting.
You may also like
If you loved this Easy Romesco Sauce, you may also enjoy:
- Easy 5 Ingredient Guacamole
- Thai Basil Pesto
- Chimichurri (Can also be made in a Thermomix)
- Chilli Garlic Crisp Oil
- Peruvian Grilled Chicken with Green Sauce
- Crazily Good Hummus
Easy Romesco Sauce
Equipment
- Blender or food processor
Ingredients
- 1 large red capsicum (bell pepper)
- ⅓ cup roasted whole almonds, skin on or off
- 3 cloves garlic, peeled
- ¼ cup parsley leaves
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teapsoon smoked paprika
- ½ teapsoon caster sugar (optional)
- ½-1 teaspoon dried chilli flakes
- Sea salt & cracked black pepper, to taste
Instructions
- Preheat your oven to 200°C (or use an Air-Fryer). Place the whole red bell pepper on a baking sheet and roast it for 20-25 minutes or until the skin is charred and blistered. Once roasted, transfer the capsicum to a bowl and cover it with plastic wrap or place the capsicum into a plastic freezer bag. Leave for 10 minutes to steam. This will make it easier to remove the skin.
- After the roasted capsicum has steamed remove it from the bowl or bag and peel off the charred skin. Cut the capsicum open and remove and discard the seeds.
- In a food processor or blender, combine the roasted capsicum with all the remaining ingredients. Blend until you have a smooth, creamy sauce. If the mixture is too thick, you can add a little extra olive oil.
- Taste your Romesco sauce and adjust the seasoning to your liking. You can add more salt, pepper, or chilli flakes for extra heat.
- Romesco Sauce is delicious as a dip for bread or vegetables, or as a condiment for grilled chicken, fish, or vegetables. It also works great as a pasta sauce or a sandwich spread. Store any leftovers in an airtight container in the refrigerator for up to a week.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
- STORAGE
Romesco Sauce will keep for up to 1 week in the refrigerator or between 3-6 months in the freezer. See above post for the correct way to store it.
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