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Quick and easy Romesco Sauce

A beautiful sauce from roasted red peppers and toasted almonds. Served cold for dipping or hot in a pasta sauce!
Prep Time5 mins
Cook Time5 mins
Course: Sauce
Cuisine: spanish
Keyword: dipping sauce, roasted peppers, romesco sauce, spanish sauce


  • 375 g roasted red peppers I used a jar of these in a sweet vinegar brine
  • 50 g Almonds, toasted
  • 2 Slices rustic style white bread
  • 2 tbsp olive oil, extra virgin, plus extra for drizzling
  • 1 tbsp red wine vinegar
  • 2 tsp smoked paprika
  • 1 handful flatleaf parsley finely chopped
  • 1 tsp sea salt flakes


  • drizzle olive oil over 2 slices of the rustic white bread and stick under the grill until toasted. Flip the slices and repeat. Leave to cool.
  • add your almonds to a frying pan and toast over a medium heat for 3 minutes. Don't burn them - move the frying pan around every now and again to help this. Allow to cool.
  • Add the toast, toasted almonds and all other ingredients to a blender and blend thoroughly.
  • Either serve immediately with crudités of vegetables, toasted pitta bread or whatever you like to dunk OR spoon into a jar and keep in the fridge until you're ready for it.