Recipe – Romesco Sauce

Prep Time

10 minutes

Cooking Time



About 2 cups


  • 3 red peppers, roasted, peeled and seeded or 1 12-ounce jar of roasted peppers)
  • 1/3 cup sun dried tomatoes, packed in oil (you can use the ones that are NOT packed in oil as well.)
  • 1 cup raw almonds
  • 1/3 bunch Italian parsley (flat leaf)
  • 2 tablespoons olive oil from the sun dried tomatoes (Or add 2 heaping tablespoons of olive oil if using the non-oil version of sun dried tomatoes)
  • 1/2 – 1 teaspoon salt, depending on your taste
  • 1/4 – 1/2 teaspoon cayenne powder, depending on your taste
  • 3 – 4 cloves garlic
  • 1/2 peeled lemon (you could use just the juice, but I like to use the fruit of the lemon too.)


  1. Place all of the ingredients into the food processor and pulse together until it’s the right consistency.
  2. Some people will like it more chunky and some will like it smoother.
  3. Serve with just about ANYTHING.


You can keep this in the fridge for about a week, or freeze it for up to 3 months.

Great with fish, or as a topping for veggies. Nice on pasta, potatoes or just a dip for bread.

This is just as good cold as it is warm!

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