Romesco (Catalan Roasted Pepper and Almond Sauce)

Romesco (Catalan Roasted Pepper and Almond Sauce) 

Recipe from the Tasting Table Test Kitchen  

| Recipes | Andy Baraghani

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


To learn more, read "Romesco Is the Perfect Sauce" in our National edition.

Romesco (Catalan Roasted Pepper and Almond Sauce)

Yield: 2 cups

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

  • ¼ cup extra-virgin olive oil

    3 plum tomatoes, blanched, peeled and seeded 

    1 clove garlic, smashed

    3 tablespoons almonds, toasted

    3 tablespoons skinned hazelnuts, toasted 

    1 tablespoon aged sherry vinegar 

    2 teaspoons dried chile flakes, preferably Espelette

    1 teaspoon Spanish smoked paprika (pimentón)

    5 red bell peppers, roasted, peeled and seeded

    Salt, to taste


1. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the tomatoes and cook until soft and saucy, about 8 minutes. Transfer to a small bowl and set aside.

2. In a mortar and pestle or food processor, pound or pulse the garlic into a paste. Add the almonds, hazelnuts, sherry vinegar, chile flakes and smoked paprika and crush into a coarse paste. Add the remaining 3 tablespoons of olive oil, tomatoes and roasted peppers and continue smashing until a coarse sauce forms. Season with salt. Serve with grilled fish, charred leeks or eggs.  

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