Romesco Sauce with Almonds (for Grilled Vegetables, Seafood, or Bread)
- Difficulty: Easy
- Time: 20 minutes (includes toasting almonds)
- Makes: Approximately 1½ cups (enough for 6-8 servings)
Ingredients
- ¾ cup raw almonds (approximately 110g from your 300g punnet)
- 2 large ripe tomatoes (about 300g total), roughly chopped
- 1 roasted red bell pepper from a jar (about 150g), drained and roughly torn
- 2 garlic cloves, peeled
- 2 tbsp good-quality sherry vinegar or red wine vinegar
- 1 tsp smoked paprika (pimentón de la Vera for authenticity)
- ½ tsp sweet paprika for additional depth
- ¼ tsp cayenne pepper, or to taste for heat preference
- ½ cup extra virgin olive oil, plus more for adjusting consistency
- 1 slice of day-old rustic bread (about 30g), torn into pieces
- Fine sea salt and freshly ground black pepper
- Optional: 1 tsp tomato paste for deeper umami
- Optional: fresh parsley for garnish
Method
Toast almonds to perfection: Place almonds in a dry, heavy-bottomed skillet over medium-low heat. Toast, shaking the pan frequently, for 6-8 minutes until fragrant and golden brown with some darker spots. Watch carefully in the final minutes as they can burn quickly once they start coloring. You should smell an intense, almost caramel-like aroma when properly toasted. Transfer immediately to a plate to stop cooking—residual heat in the pan will continue darkening them. Allow to cool for 5 minutes.
Prepare aromatics: If using fresh tomatoes, briefly char them in the same skillet (no need to clean it—residual almond oils add flavor) until skins blister and soften, about 5 minutes. This concentrates their flavor and adds subtle smokiness. If tomatoes are very watery, squeeze out excess seeds and liquid for a thicker sauce. Roasted peppers should be patted dry to remove excess moisture and brine.
Build the base: In a food processor, combine toasted almonds and torn bread. Pulse until the mixture resembles coarse crumbs—the bread helps thicken the sauce and adds body while mellowing the almond intensity. Some texture variation is desirable for rustic character.
Add flavor components: Add garlic cloves, charred tomatoes, roasted red pepper, both paprikas, cayenne, and sherry vinegar to the processor. The raw garlic will mellow during processing and blend with other flavors. The combination of smoked and sweet paprika creates layered complexity—smoky depth with sweet undertones.
Process to desired consistency: Pulse ingredients together until well combined but still slightly chunky—traditional Romesco has rustic texture rather than smooth purée consistency. Scrape down sides as needed. Taste and adjust seasoning with salt and pepper. The mixture should taste intense at this stage—almost too bold—as the olive oil will balance and mellow everything.
Emulsify with olive oil: With the processor running, slowly drizzle in olive oil through the feed tube. The mixture will transform from thick paste to flowing sauce as the oil incorporates. Continue until you reach a consistency similar to thick, pourable hummus—it should drop from a spoon in thick ribbons rather than plop or pour like liquid. The emulsification creates silky mouthfeel and harmonizes all flavors.
Refine and balance: Taste the finished sauce and adjust seasoning. It should be well-balanced with nutty richness, tangy acidity from vinegar, subtle smokiness, and pleasant heat. If too thick, thin with water or additional olive oil one tablespoon at a time. If too thin, pulse in more almonds or bread. If flavors seem flat, add a pinch of salt—it brightens everything.
Rest for flavor development: Transfer to a bowl and let sit at room temperature for at least 15 minutes before serving. This resting period allows flavors to meld and intensify. Drizzle with a little extra virgin olive oil and garnish with parsley if desired.
