Romesco Recipe

A classic Spanish condiment, this savory and rich-tasting Romesco Recipe Makes a Delicious (and clean!) Sauce, Spread or Dip.

romesco recipe 2
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  • 2 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped shallots
  • 8 garlic cloves (crushed)
  • Pink Himalayan sea salt (to taste)
  • 3 tablespoons slivered raw almonds
  • 2 tablespoons balsamic vinegar
  • 1 can (14.5 ounces fire roasted diced tomatoes)
  • 1/2 cup finely chopped roasted red peppers (see notes below)
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons paprika
  • 1 slice toasted (sprouted whole grain bread, broken into bite-sized pieces (optional)) (omit for Paleo, Whole30, etc.)


  1. Heat the oil in a large saucepan over medium heat; add the shallots and garlic and saute until the shallots have softened, about 3 to 4 minutes. Season with salt to taste.
  2. Add the almonds and cook for 1 minute. Add the vinegar and cook until reduced by half, about 2 minutes. Add the tomatoes, roasted red peppers, red pepper flakes and paprika; simmer for 15 minutes. Set mixture aside to cool.
  3. When cooled, add the sauce to a high speed blender or food processor and process until smooth and creamy. Add the toasted bread and process again. Season with salt to taste. Note: Romesco sauce will keep for up to 1 week if stored in a mason jar in the refrigerator.

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It’s okay to use jarred roasted red peppers, just be sure to rinse and pat dry with paper towels before adding to the recipe.

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