Piquant, nutty, and rich Catalan romesco sauce improves everything it touches, from a simple piece of fish to turkey meatballs, a Spanish tortilla, and roasted vegetables. There are countless takes on it, but most include a blend of roasted tomatoes and/or sweet peppers, nuts, garlic, and paprika. For tang, you might find sherry or red wine vinegar or even lemon juice. Recipes often call for breadcrumbs or stale bread as a binder; many use earthy dried ñora peppers. There are also versions with green garlic, pine nuts, and fresh tomatoes. And like classic Genovese pesto, it’s traditionally made using a mortar and pestle.
This simple and quick-to-make romesco sauce recipe uses a food processor and jarred roasted red peppers, which cuts down on prep time. (You can also roast your own peppers, which will lend the sauce a more robust smoky flavor). Add them along with toasted almonds and the remaining ingredients except for the olive oil and pulse until chopped. Then, with the motor running, drizzle in the oil to bring it all together.
Recipe information
Total Time
5 minutes
Yield
Makes 1 1/2 cups
Ingredients
Preparation
Step 1
Pulse 1 large roasted red bell pepper from a jar, 1 garlic clove, smashed, ½ cup slivered almonds, toasted, ¼ cup tomato purée, 2 Tbsp. chopped flat-leaf parsley, 2 Tbsp. sherry vinegar, 1 tsp. smoked paprika, and ½ tsp. cayenne pepper in a food processor until very finely chopped.
Step 2
With motor running, slowly add ½ cup extra-virgin olive oil; process until smooth. Season with fine sea salt and freshly ground black pepper.
Do Ahead: Romesco can be made 1 week ahead. Cover and chill.
Recipe notes
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