Romesco sauce

Bill Grangers quick version of this Spanish sauce can be made even easier with ready-roasted peppers and toasted almonds
By Bill Granger
Romesco sauce
  • Rating:
  • Serves: makes about 300ml
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 red peppers
  • 4 tbsp blanched almonds
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil


1. Grill the peppers under a hot grill, turning often, until the skins are blistered and charred all over. Remove with tongs, place in a bowl and cover. Leave for 5-10 minutes to cool while the steam lifts the skins.

2. Meanwhile, in a dry frying pan, toast the almonds, stirring often until they are pale brown. Remove to a bowl to cool.

3. Peel and discard the skins of the peppers and remove the seeds and core.

4. Place the flesh in a blender with the toasted almonds, vinegar, olive oil and some sea salt and freshly ground black pepper. Pulse to combine, making sure the sauce still has some texture.

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