Romesco Sauce Recipe

This versatile Spanish sauce is one of my all-time favorites to have on hand. We first discovered it traveling through Spain in 2006. It’s so easy and delicious, you’ll wonder why you’ve never heard of it before! Traditionally eaten on seafood, Romesco sauce is delicious with shrimp, but since my seafood intake is extremely limited these days I now enjoy it on vegetables, pasta and use it as a dip for our Spanish Potatoes.

  • 1 large, juicy tomato
  • 1 roasted red bell pepper, waxy peel removed
  • 1/2 cup roasted almonds – I used raw & toasted myself for a fresh roasted flavor
  • 1/2 cup olive oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt – I used ghost pepper salt for a smoky spicy taste
  • 1 Tablespoon red wine vinegar
  • 1 slice stale french bread, cubed with edges cut off
  • 2 cloves garlic
  • pinch of red pepper flakes
  • Blend everything in food processor or Vitamix and it’s ready to go!

    Mediterranean Hummus

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