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4.98 from 34 votes

Romesco Sauce

A colorful mélange of roasted red bell peppers and tomatoes, with almonds, lots of garlic, stale bread and olive oil, romesco sauce is a red pesto that can be eaten with fish, poultry, potatoes or as a dip for veggies.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dips & Sauces, Sauces
Cuisine: Spanish
Keyword: Catalonian pesto, pesto romesco, pesto romesco recipe, red pesto, red pesto recipe, Romesco sauce, romesco sauce recipe
Servings: 8 people
Calories: 246kcal
Author: Enri


  • 1/2 cup of extra virgin olive oil
  • 2 red bell peppers
  • 3 medium tomatoes
  • 8 garlic cloves pressed with the blade of a knife
  • 1 cup of Blue Diamond Whole Natural Almonds
  • 1 cup of crusty bread cut into pieces
  • Coarse sea salt


  • Preheat the oven to 350°F.
  • Brush the peppers and tomatoes with olive oil, and place them on a baking sheet.
  • Roast them for 30 minutes. Flip them and roast for 15 minutes more.
  • Take the baking sheet out of the oven and let cool down.
  • In a pan over low to medium heat, add the 3 tbs. of olive oil and sauté the garlic until golden, 2-3 minutes.
  • Add the almonds, stir and cook for 2 minutes.
  • Add the bread and cook for 3-4 minutes, stirring constantly. Set aside.
  • Peel off the peppers, taking away the veins and the seeds.
  • Peel off the tomatoes.
  • In the bowl of a food processor, add the peppers, tomatoes and the almonds, garlic and bread mix.
  • Add salt to taste and process.
  • While processing, add the rest of the olive oil and process until it gets a thick puree consistency, and you can feel small pieces of almonds.


Serving: 4tablespoons | Calories: 246kcal | Carbohydrates: 8g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Sodium: 37mg | Potassium: 151mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg