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Romesco is a Catalan sauce made with nuts and red pepper. In Spain, it’s often served with grilled spring onions; it’s also great with grilled vegetables, fish, seafood… in fact, pretty much everything!

We like to make Romesco with almonds and hazelnuts, but you can easily use one or the other.


  • ½ cup almonds or almond butter
  • ½ cup hazelnuts or hazelnut butter
  • 2 medium tomatoes
  • 2 red peppers
  • 4 cloves garlic, skin-on
  • 4 Tbsp sherry vinegar or red wine vinegar
  • 1 tsp Reshampatti pepper or Cayenne, ground
  • 2 tsp smoked paprika
  • ½ cup olive oil
  • Salt and pepper to taste


  1. 1

    If using nut butter, skip to step 2. Place almonds and hazelnuts on two baking sheets and roast in an oven heated to 350° F, around 6 to 9 minutes, depending on the size of the nuts. Remove and set aside. If you like, place hazelnuts on a rag and rub them to remove the brown skin.

  2. 2

    Heat a thick-bottomed pan on medium-high. Place tomatoes, peppers and garlic on the pan. Toast on all side until the skin begins to blacken. Remove vegetables when each is well-cooked (around 5 minutes for the garlic, up to 15 minutes for the tomatoes). Let cool.

  3. 3

    Remove as much blackened skin from the vegetables as possible when they are cooled.

  4. 4

    Grind the almonds and hazelnuts in a food processor.

  5. 5

    Place the vegetables in a food processor and purée. Add vinegar and spices and add oil in a continuous stream until well-incorporated. Taste and adjust with salt and pepper.

A variation of the Sikil Pak from The Spice Trekkers Cook at Home