Romesco Sauce

Number of Portions


- 150 ml Spanish extra virgin olive oil, divided
- 1 slice, white bread
- 1 red pepper, roasted, peeled and seeded
- 1 tomato, peeled, seeded and chopped
- 1 tsp Schwartz Garlic Granules
- 100 grams Marcona almonds
- 1/2 tsp Schwartz Crushed Chillies
- 2 tbsp Schwartz Paprika
- 1/4 tsp Schwartz Coarse Ground Black Pepper
- Schwartz Sea Salt 10
- 2 tbsp sherry vinegar


Cook Time: 10 minutes

Prep Time: 20 minutes, plus 30 minutes resting time

The flavours of Spain come to life in a smooth and creamy roasted red pepper sauce blended with Smoked Paprika and Marcona almonds. As versatile as it is memorable, romesco is spreadable – think burgers and crusty, toasted or plancha-style bread, as well as dippable – think grilled chicken, vegetables and seafood.

Heat 2 tbs of the oil in a frying pan. Fry the bread until golden brown, turning once.

Place the bell pepper, tomato and Garlic into a food processor, cover and blend on high speed for 30 seconds. Add the almonds, bread, spices, seasonings and vinegar. With the blender running on medium speed, gradually add all the oil, then blend on high speed until smooth.

Refrigerate for at least 30 minutes to allow flavours to develop, or until ready to serve.


Store sauce in tightly covered container in refrigerator for up to 1 week. This versatile sauce can be served on plancha grilled meats, chicken, seafood, vegetables and burgers or as a spread on toasted bread.

Products used in this recipe: