Romesco Sauce
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Romesco Sauce

makes about 1 cup


  • 1/3 cup blanched almonds
  • 1 roasted red bell pepper (see below)
  • 3 cloves garlic
  • 1 tablespoon parsley leaves
  • 1/4 tsp salt
  • freshly ground pepper, to taste
  • 1 tsp sweet paprika
  • 1/2 tsp. ground red chile or chile flakes
  • 1/4 cup red wine vinegar or sherry vinegar
  • 1/2 cup extra-virgin olive oil, preferably spanish


  1. Toast the almonds in a moderate (350 degree) oven until they smell nutty . (I often just toast them in a pan on the stovetop now)
  2. Finely chop them in a food processor
  3. Add everything but the vinegar and oil and puree
  4. Gradually pour in the vinegar and then the oil as you would for a mayonnaise (very thin stream while pouring)
  5. Taste and make sure the sauce has plenty of piquancy and enough salt
If you are not accustomed to roasting red bell peppers, do it this way:

Lay the pepper right over a gas burner, turning it with tongs until it is blackened all over, top and bottom too. then put it into a plastic bag and close the bag tight until it's cool enough to handle. Gently rub off the blackened skin, take out core and seeds, and use.

If you don't have a gas stove, roast it under the broiler, but turn often. There are many versions of this sauce, but this version is especially well suited for vegetables. Its applications are many and it will keep for days in the refrigerator. Serve with warm or chilled chick peas or white beans, with roasted potatoes and all grilled vegetables. Spread on toasted garlic rubbed croutons and covered with sliced green olives and Italian parsley, it makes a delicious impromptu appetizer for a summer supper. I often make it for parties where i serve it with dipping-size chunks of sourdough bread or melba toast. It also makes a good sauce for pasta. It freezes quite well.



Copyright Kimberly Bobrow Jennery, 1997-2006

Contact Kimberly at: kimberly at bobrow dot net