Romesco Sauce

Tasty Spanish sauce



Prep time

5 minutes

Cook time

5 minutes

This incredibly simple sauce adds a tasty burst of Spanish flavour to any dish: try it drizzled on crispy potato wedges or toss it into fresh pasta.


400g jarred charred red peppers, drained
80g whole/ silvered almonds (non-roasted, non-salted)
45g sundried tomatoes, drained
2 medium cloves of garlic, peeled
fresh parsley, a handful (optional)
2 tbsp olive oil
1/2 tbsp red wine vinegar
pinch of chilli flakes
1 tsp smoked paprika
1/2 tsp fine sea salt


1. Toast your almonds in a frying pan on low heat. If they have their skin on, the colour will deepen slightly after 2-3 minutes. If silvered, they will turn golden in 1-2 minutes. Leave the almonds too cool for a few minutes.

2. Place all of the ingredients, except the oil, into a food processor. Blend slowly at first, until the peppers and tomatoes have turned more sauce-like, then turn the speed up and blend until the almonds are also combined.

3. With the blender on a low speed, slowly drizzle in olive oil – about 2 tbsp in total – and blend until combined. 

4. Season to taste, then serve over some pasta or potato wedges. 

Chef’s tips

Parsley isn’t necessary to this sauce, but it does add a really nice flavour – other fresh herbs like fennel would also work.

If you don’t have any red wine vinegar, feel free to use sherry vinegar or some lemon juice and adjust the quantities according to your taste. 


Join our mailing list