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Bowl of a red vegan spanish recipe

Romesco Sauce Recipe

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 250 ml (1 cup) 1x
  • Diet: Vegan


Learn how to make this melt-in-your-mouth Romesco Sauce. This easy recipe makes a creamy sauce that can transform any dish.


  • 1 red pepper
  • 1 garlic cloves, peeled
  • 40g (¼ cup) flaked almonds, toasted
  • 60ml (4 tbsp) tomato paste
  • 25g (⅛ cup) flat-leaf parsley, leaves only
  • 30ml (2 tbsp) sherry vinegar
  • 2g (1 tsp) smoked paprika
  • 2g (1 tsp) cayenne pepper
  • 125ml (½ cup) olive oil
  • salt and pepper, to taste


  1. Place the red pepper directly over a flame and turn them until they are black all over. 
  2. Once blackened, remove from the heat and wait until it cools down to room temperature. 
  3. Use your fingers or a knife to scrape the charred skin from the pepper. Set aside.
  4. Place the pepper along with the rest of the ingredients, except the olive oil, in a food processor and blend until as smooth as can be. 
  5. While the food processor is running on a high speed, slowly drizzle the oil in a very thin stream. Carry on until you run out of oil. 
  6. Season to taste and chill. Enjoy whenever!


  • Category: Sauce
  • Method: No Cook
  • Cuisine: Spanish

Keywords: romesco sauce, spanish sauce, romesco sauce recipe, roasted red pepper sauce, red almond sauce, vegan spanish recipe