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Romesco sauce served in a bowl

Romesco sauce

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 as a dip

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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal143
fat13g
saturates2g
carbs2g
sugars1g
fibre0g
protein4g
salt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2019

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Overall rating

Rating: 4 out of 5.4 ratings

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