Romesco sauce

Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce 

  • Prep:10 mins
    Cook:4 mins
  • Easy

Nutrition per serving

  • kcal 143
  • fat 13g
  • saturates 2g
  • carbs 2g
  • sugars 1g
  • fibre 0g
  • protein 4g
  • salt 0.4g


  • 100g blanched almonds
  • 200g roasted red peppers from a jar, drained
  • 1 garlic clove
  • 1 tbsp sherry vinegar, plus extra to season (optional)
  • 1 tsp smoked paprika
  • 50ml olive oil


  1. Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.

  2. Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.

  3. With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.

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