Made with roasted red peppers, fire-roasted tomatoes, nuts and a handful of seasonings, this Easy Romesco Sauce adds a burst of flavor to any dish. The perfect addition to chicken, fish or grilled veggies, and great for dipping too.
Add all the ingredients in the bowl of a food processor fitted with a blade. Blend or pulse to your desired consistency.
Taste and adjust seasoning to your liking.
This recipe makes 2 or more cups of romesco sauce. Nutrition information is a best estimate for 3 tablespoons per serving.
Leftovers & Storage: store romesco sauce in the fridge in a tight-lid container for up to 5 days. You can also freeze it for up to 6 months. Be sure to use a good freezer-safe container.
To use fresh red peppers: you'll need 2 peppers roasted, roasted in the oven at 425 degrees F, turning over a couple times, until charred and soft (I brush them with a bit of olive oil first). Put them in a bowl and cover until you are able to easily slide the skins off.
Use it with fish, chicken, meat, or vegetables. Read my post of more specific ideas!