This delicious romesco sauce is a bold, smoky, Spanish dip or spread that’s deeply savory, slightly tangy, and full of rich roasted flavor. Traditionally from Catalonia, Spain, romesco was originally made by fishermen to serve with freshly grilled fish, but over time, it’s become a staple across Spanish cuisine, and now is globally loved for its versatility.

This version uses a shortcut with jarred roasted red peppers and sun-dried tomatoes, but still delivers that deep, umami-packed flavor. It’s perfect as a dip, spread, or sauce – and works beautifully with grilled vegetables, crispy butter beans, pasta, sandwiches, or as a condiment on a tapas board.

For more savoury dips, try my white bean dip, lemony whipped ricotta, or this delicious baba ganoush recipe.

Ingredient Notes

The exact amounts for this gorgeous romesco sauce are included in the recipe card below. Here’s what you need, plus a few notes on substitutions.

• Roasted Red Peppers: I use jarred for ease, but see the notes below if you’d prefer to roast your peppers from fresh!
  
• Almonds: These are the backbone of romesco. Use skin-on almonds for texture and authenticity, or blanched for a smoother finish. Toast them lightly for more depth before blending them into the sauce.
  
• Sun-Dried Tomatoes in Oil: These add intense umami and richness. If you only have dry-packed sun-dried tomatoes, soak them in warm water first to soften them up.
  
• Garlic: Raw garlic gives the sauce a punch. You can roast it for a more mellow flavor if preferred.
  
• Red Wine Vinegar: Balances the sweetness with acidity. Sherry vinegar is traditional if you have it.
  
• Paprika + Red Pepper Flakes: For warmth and smokiness. Spanish smoked paprika is ideal here, but any paprika will work fine. Omit the red pepper flakes for less spice.
  
• Olive Oil: Brings it all together into a velvety, rich sauce. A good quality extra virgin olive oil is a must!
  
• Flaky Sea Salt: Finishes the flavor and enhances the natural sweetness of the peppers. Season according to your own preferences.

Optional Add-Ins or Variations

• Roast your own peppers: See below for roasting tips.
• Use hazelnuts or walnuts: These work beautifully as nut swaps.
• Spicy version: Add more red pepper flakes or a bit of cayenne.
• Creamier option: Blend in a spoonful of Greek yogurt or tahini for a dip-like texture – great if you want a slightly creamier version of this sauce.

How To Make Romesco Sauce

This sauce comes together in minutes! I’ve included the exact ingredient quantities and instructions in the recipe card at the bottom of this page for ease, but here’s a very quick overview of making your own romesco sauce.

1. Assemble in your blender

Add the roasted red peppers, almonds, sun-dried tomatoes, garlic, red wine vinegar, paprika, red pepper flakes, and salt to your blender or food processor.

2. Blend

Pulse or blend until you get a thick sauce with some texture – you want a bit of body, not a puree. Slowly drizzle in the olive oil while blending to emulsify and create a velvety finish.

Taste and adjust – add more vinegar for tang, salt for balance, or olive oil for richness.

Top Tips \ Chef’s Notes for the Perfect Romesco Sauce

• Roasting your own peppers? Preheat your oven to 220C (425F). Slice fresh red bell peppers in half, remove the seeds, and place skin-side up on a tray. Drizzle them with a little olive oil, and roast for 25-30 minutes until the skin is blackened and charred. Let them steam in a covered bowl for 10 minutes, then peel off the skins. From here, you can follow the recipe as above.

• Toast your almonds for more flavor: Toast them in a dry pan for 5 minutes to bring out nuttiness.
  
• Don’t over-blend: Romesco should be rustic and slightly textured for the best results.
  
• Make it ahead of time: Romesco gets better as it sits! The flavors deepen after a few hours in the fridge for a really gorgeous dinner.

Storage

Romesco sauce keeps well in an airtight jar or container in the fridge for up to 5-7 days. You can also freeze it in small portions for up to 3 months: just thaw and stir before using! Perfect for meal prep.

How To Use It

Romesco is a multipurpose kitchen hero! Try it with:

• As pictured here, topped with fried aubergine rounds and crispy butter beans
• Grilled vegetables or tofu
• With chickpeas or another bean stirred through
• As a sandwich spread
• Tossed with pasta and some reserved pasta water
• Served alongside eggs or frittata
• As a dip for fries, roasted potatoes, or even falafel

FAQs

Can I roast my own peppers instead of using jarred?
Absolutely! It’s more work but brings an amazing smoky depth to the dip. Roast your peppers as explained above, then peel and cool before blending.

Can I use another nut?
Yes, hazelnuts or walnuts are great alternatives and are often used in Catalan kitchens.

What’s the difference between romesco and muhammara?
Both are red pepper-based dips, but romesco uses nuts (typically almonds), no pomegranate molasses, and has a more rustic, garlicky flavor with smoked paprika.

Is romesco vegan?
Yes: this version is completely plant-based and naturally gluten-free too if you use GF breadcrumbs or skip them.