Why you’ll love this romesco sauce
- Similar to a pesto, this sauce is super easy to make. Just throw everything in a blender or food processor and you’re done.
- It’s great served with fish (we just had it with sea bass and it was amazing), but we also love to serve it with roasted asparagus or use it as a dip for bacon wrapped dates.
- You can blend until smooth or leave it chunky, depending on how you’re serving it. We like to leave it on the thicker side to use it as a dip, but as a sauce for fish, I think smooth is the way to go.
Ingredients & Substitutions
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Roasted red peppers – You can roast them yourself or buy some in a jar, just make sure you don’t accidentally buy pickled peppers. Look out for vinegar listed in the ingredients on the jar.
- Almonds – I like to buy toasted sliced almonds from the store to make my life easier. You can easily toast them yourself, or swap the almonds for another nut of your choice. Just make sure you’re subbing equal parts.
- Smoked paprika – you can substitute regular paprika for this ingredient, but you will definitely miss out on that beautiful smoky flavor that makes this romesco sauce so delicious. It’s totally up to you though. Use what you have.
How to make romesco sauce
Blend the ingredients. Making this sauce is almost too simple. Put the ingredients in the food processor or blender, and blend them until smooth (or, a bit chunky if that’s what you prefer).
If you don’t have a food processor or blender, you could do it by hand with a mortar and pestle, but it will take a little more effort.
Transfer to a container. When your romesco sauce is the consistency you like, transfer it to a mason jar or airtight container. Refrigerate until you’re ready to serve. This sauce should keep in the fridge for up to 1 week.
frequently asked questions: Romesco Sauce
Romesco sauce can be used in so many ways. Traditionally it is served with fish and other meats, but you can use it as a dip or serve it with vegetables. It’s also great tossed with pasta.
Yes. Romesco sauce can definitely be frozen. Store it in an airtight container or plastic freezer bag and store for up to 6 months in the freezer.
Serve this romesco sauce with:
- Bacon wrapped chorizo stuffed dates
- Pan seared chicken breast
- Grilled turkey breast
- Seasoned roasted potato wedges
More dairy free sauce recipes you will love:Print
- Author: Melissa Belanger
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8
Naturally dairy free, this romesco sauce recipe yields a nutty red pepper sauce that’s a little smoky and full of flavor. It was intended to be eaten with fish, but this simple Spanish sauce can be used as a dip or served alongside any of your favorite proteins or vegetables.
- 1 jar roasted red peppers, drained
- 1 can fire-roasted diced tomatoes, drained
- 1 1/4 cup toasted sliced almonds
- 1 1/2 tablespoons champagne vinegar
- 2 garlic cloves, peeled
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons coarse salt
- 1/4 cup olive oil
- Combine ingredients in a food processor.
- Blend until smooth or desired consistency has been reached.
- Category: Sauce
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
- Serving Size:
- Calories: 205
- Sugar: 2.5 g
- Sodium: 507.5 mg
- Fat: 18.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 7.8 g
- Fiber: 3.8 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: romesco sauce, dairy free romesco sauce, romesco sauce recipe, easy romesco sauce, recipe for romesco sauce, romesco recipe, romesco dip, what is romesco sauce
Last Updated on April 27, 2022 by Melissa Belanger
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