Romesco Sauce
Recipe by Chef Heidi Fink
Heidi Fink

Romesco Sauce

  • Prep time 20 mins
  • Cook time 10 mins
  • Ready in 30 mins
  • Yield 1-1/2 cups

A bit like a roasted pepper pesto, Romesco Sauce packs a lot of flavour into each small bite! This is a great make-ahead recipe for all kinds of uses, from a dip to a spread to a pasta sauce.


  • Fried Bread
  • Romesco sauce


Fried bread: In a medium frying pan, heat the 2 Tb olive oil. When hot, add the bread and fry about 30 seconds on one side. Flip and brown the other side. Transfer to paper towels to drain. When the bread is cool, tear it into small pieces and set aside.

Place the sun-dried tomatoes in a small bowl. Pour in enough boiling water to cover and let sit 20-30 minutes. Drain, saving the liquid for another use. Roughly chop the tomatoes and set aside.

Meanwhile, roast the peppers. There are two methods for doing this. If you have a gas stove, turn one of the elements on high. Place the whole peppers directly on the flame. Wearing oven mitts, use a pair of tongs to flip the peppers over when they have charred and blackened on one side. You will have to flip each pepper several times. When their skin has all turned black, remove the peppers to a container, cover, and let sit for 15 minutes.
If you have an electric stove, halve and seed the peppers. Flatten them and place them skin side up on a cookie sheet and broil them under the broiler until their skins turn black. When they are ready, put the peppers in a covered container and let sit for 15 minutes.

Once the peppers have “rested”, peel off as much of their skin as possible WITHOUT running them under water. Seed them if you have to, chop roughly and set aside.

To make the sauce, fit your food processor with the metal blade. Add the garlic, toasted almonds, fried bread pieces, parsley, soaked chile flakes, soaked and chopped sun-dried tomatoes, peppers, paprika, chopped roma tomatoes, salt and vinegar. Process until coarsely pureed, stopping to scrape down the sides of the work bowl as needed. Slowly drizzle in the ½ cup olive oil until well pureed. Transfer to a serving bowl.

Romesco sauce keeps in the fridge up to 5 days, or in the freezer up to 4 months.


More Recipes Like This

Write a Review

Your email address will not be published. Required fields are marked *