If you like pesto, then you will also appreciate this romesco sauce. The base for both is garlic and nuts. While pesto has a good amount of cheese and fresh herbs, roasted peppers and sun-dried tomatoes are the main seasonings in romesco sauce.
Romesco sauce is often served in Spain alongside grilled fish and shrimp. We serve this sauce with tapas or stir it through the pasta.
Of course, you can roast, peel and clean a few peppers yourself, but we are just as happy to use a jar. That’s partially true. This jar came from a Christmas gift, and we already had the idea for the recipe, so one plus one makes a great sauce.
If we’re honest, we didn’t sun-dried the tomatoes ourselves either.
We did put everything in the food processor ourselves. And in a specific order. We start with the hard nuts and garlic cloves. If they are a bit smaller, add the bell pepper, tomatoes, parsley, chilli flakes, paprika powder and olive oil.
Finally, we add lemon juice and salt by taste. We do this because these ingredients flavour the sauce. And taste is very personal.
This is our romesco sauce. As said, delicious with grilled fish and with these Spanish pork ribs or other tapas-like dishes. Are you also going to make this romesco sauce? Let us know in the comments below. Or better! Please take a photo and post it on Instagram. Tag @bbqhelden so we can see what it looks like.
- 350 grams of drained roasted bell pepper
- 50 grams sun-dried tomatoes
- 100 grams of unsalted almonds
- 2 cloves of garlic
- 1 tsp smoked paprika powder
- 15 grams of fresh flat parsley
- 60 ml olive oil
- 1 tsp chilli flakes
- Juice of a whole lemon
- Salt to taste
- Toss the almonds and garlic cloves in the food processor first.
- Then add the bell pepper, tomatoes, parsley, chilli flakes, paprika powder, and olive oil.
- Finally, add the lemon juice and salt to season it all. Pulse everything into a coarse sauce.