Romesco Sauce

A bowl of blended roasted red pepper-sundried tomato-almond Romesco sauce with bread served on the side.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 2 cups

Active Time: 15 minutes

Total Time: 15 minutes

Romesco is a classic Spanish sauce originating in Catalonia. It’s particularly scrumptious when paired with grilled items.


  • 2 roasted red bell peppers

  • ¾ cup oil-packed sun-dried tomatoes, drained with the oil reserved

  • 2 tablespoons extra-virgin olive oil (preferably the oil reserved from the sun-dried tomatoes)

  • ½ cup coarsely chopped almonds

  • 2 tablespoons plus 1 teaspoon tomato paste

  • 1 cup flat-leaf parsley leaves

  • 2 teaspoons agave syrup

  • 1 teaspoon lemon juice

  • 1½ teaspoons finely chopped garlic

  • ¼ teaspoon smoked paprika

  • ½ teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper

  • 2 tablespoons water plus additional as needed


Put all of the ingredients (starting with 2 tablespoons of water) in the bowl of a food processor. Pulse until well combined, but with a slightly coarse texture, adding additional water only as needed.