Romesco Sauce
Catalonia’s smoky sauce of roasted red peppers and toasted almonds, sharpened with vinegar and smoked paprika. Spoon it over grilled fish, chicken, eggs and roasted vegetables.
Nutrition per serving
2 tbsp- Net carbs
- 1.5g
- Calories
- 80kcal
- Protein
- 1.5g
- Fat
- 7.5g
- Total carbs
- 2.6 g
- Fiber
- 1.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Almond & hazelnut: Half the almonds are swapped for toasted hazelnuts, as many Catalan cooks make it, for a sweeter, richer sauce.
- Toast the hazelnuts at 350°F (175°C) for 8–10 minutes and rub off the loose skins in a towel, then grind them with the almonds and garlic.
Nut-free (sunflower seeds): Toasted sunflower seeds stand in for the almonds, giving the same body and a toasty flavor for nut-free tables.
- Toast the sunflower seeds in the skillet for 3–4 minutes, until lightly golden, then use them like the almonds.
With roasted tomatoes: Broiled plum tomatoes blended in make a looser, brighter sauce, closer to the fishermen’s original from Tarragona.
- Broil the tomato halves and the unpeeled garlic for 8–10 minutes, until blistered and soft. Peel the garlic, then blend the tomatoes in with the peppers; you may need a little less oil.
- Also add
- Also add
Estimated cost $6.39 for 12 servings ($0.53 each) · how we estimate
Instructions
-
Toast the almonds in a dry skillet over medium-low heat, shaking often, for 4–5 minutes, until golden and fragrant. Let them cool.
-
Pulse the almonds and garlic in a food processor until finely ground.
-
Add the peppers, tomato paste, vinegar, smoked paprika, chili flakes and salt, and pulse to a coarse paste.
-
With the motor running, pour in the olive oil in a thin stream and process until thick and nearly smooth, with a little texture from the nuts. Taste and add more vinegar or salt.
Tips for success
-
Traditional romesco is thickened with toasted bread; the almonds do the job on their own here. - For deeper flavor, char a fresh red bell pepper under the broiler, peel it and use it in place of half the jarred peppers.
- Serve with roasted cauliflower steaks, grilled chicken, seared scallops or eggs, or thin it with olive oil for a dressing.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Serve at room temperature; let it stand 15 minutes after chilling.
Prep tip: Freeze it in small jars or an ice-cube tray, then thaw a portion overnight in the fridge for fish or chicken.
Refrigerate in a sealed jar up to 5 days, or freeze up to 3 months.
Variations
3 variations, each with its own ingredients and macrosAlmond & hazelnut
SwapHalf the almonds are swapped for toasted hazelnuts, as many Catalan cooks make it, for a sweeter, richer sauce.
- blanched or skin-on almonds → almonds (half the usual amount)
- + ¼ cup hazelnuts
1.4 g net · 81 kcal · 1.3 g protein · 7.8 g fat · ≈$0.56 per serving (−0.1 g net carbs vs the original)
Nut-free (sunflower seeds)
DietToasted sunflower seeds stand in for the almonds, giving the same body and a toasty flavor for nut-free tables.
- blanched or skin-on almonds → shelled sunflower seeds
1.6 g net · 80 kcal · 1.5 g protein · 7.6 g fat · ≈$0.49 per serving (+0.1 g net carbs vs the original)
With roasted tomatoes
VeggiesBroiled plum tomatoes blended in make a looser, brighter sauce, closer to the fishermen’s original from Tarragona.
- + 2 medium plum tomatoes
1.9 g net · 83 kcal · 1.7 g protein · 7.5 g fat · ≈$0.62 per serving (+0.4 g net carbs vs the original)
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