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Romesco Sauce

Whether you pair it with fish, roasted veggies or some other creation, this flavor-packed romesco sauce will take your dish to a new level. —Lauren McAnelly, Des Moines, Iowa
  • Total Time
    Prep/Total Time: 10 min
  • Makes
    10 servings


  • 1/2 cup slivered almonds, toasted
  • 1/2 cup soft whole wheat or white bread crumbs
  • 1/2 cup fire-roasted crushed tomatoes
  • 1 jar (8 ounces) roasted sweet red peppers, drained
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup sherry
  • 1/2 cup olive oil


  • Pulse almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor until finely chopped. Add sherry; process until blended. Continue processing while gradually adding oil in a steady stream.
Nutrition Facts
1/4 cup: 164 calories, 14g fat (2g saturated fat), 0 cholesterol, 268mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.

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