Romesco | Component Cooking

A smokey vegan sauce that is the perfect compliment to a myriad of vegetarian recipes and meals.


  • 1/4 cup slivered almonds
  • 1/4 cup hazelnut pieces
  • 1 large roasted red pepper
  • 1 garlic clove
  • 1/4 cup tomato puree
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • Salt and Pepper


  • In a small, dry skillet, add the almonds and hazelnut pieces over medium heat. Shaking the skillet often, lightly toast the nuts until fragrant, 4 to 5 minutes.
  • In a food processor or small blender, combine the ingredients for the romesco sauce, including the toasted nuts. Puree until the sauce is fairly well smooth. Taste and add salt and pepper as desired.


Tips & Tricks:  I say this makes around 8 servings but that will really depend on how you use it. Also, use good quality olive oil- it's an important ingredient in this sauce.

You could make this sauce ahead of time and assemble when ready to eat. 

Stock up: get the pantry ingredients you will need: red peppers, tomato puree, hazelnuts/almonds

Nutrition:  see the information.