Romesco sauce is a versatile sauce that’s bursting with flavor that originated from Spain.
Lightly charred, smoky red peppers become supple and sweet from the kiss of an open flame—or air fryer, if you’re not inclined to play with fire.
Save time making Romesco sauce with this tip
While traditional Romesco sauce blended with a combination of toasted whole almonds and hazelnuts, using crunchy almond butter makes the process much faster, and every bit as satisfying. It’s a good thing it comes together so quickly, because once you have a jar of this versatile sauce on hand, you’ll never want to run out!
You can even use jarred roasted tomatoes (not in oil) to save time so you don’t have to roast them yourself.
Swiss army knife of condiments
Romesco really is like the Swiss army knife of condiments; use it as a pasta sauce, spread it on top of toast, or serve it with cut vegetable crudites and crackers.
Don’t forget, you can add a dollop to sandwiches and wraps that need a little extra something, too. It can even be thinned out with a bit of water to use as salad dressing!
Other whole food plant-based recipes you might like:
- 7 Layer Vegan Bean Dip
- No-Oil Chili Lime Tortilla Chips
- Easy Hummus Lettuce Boats
- Tangy Spinach Hummus
- Easy No-Oil Buffalo Cauliflower Bites
- The Best Homemade Guacamole
Romesco Sauce, Dip, or Spread
Ingredients
- 2 medium red bell pepper
- 1/2 cup crunchy almond butter no oil-added
- 1/4 cup oil-free sun-dried tomatoes
- 1 tablespoons nutritional yeast
- 1 clove garlic
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoons ground cumin
- 1/4 teaspoons ground pepper
- 2 tablespoons red wine vinegar
- salt, to taste optional
Instructions
- First place the bell peppers on an air fryer sheet lined with foil. Air fry at 370 degrees for 12 – 15 minutes, until blistered and soft. Alternately, if you’re feeling brave, place the peppers over a gas burner set to the highest temperature and use tongs to turn the peppers until the skin is blackened; about 8 minutes. Let stand until cool enough to handle, then peel as much of the skin off as your patience will allow.
- Place the roasted peppers in your food processor or blender along with all the remaining ingredients. Blend for approximately 2 minutes, pausing to scrape down the sides of the bowl with your spatula, until you achieve a coarse puree. It shouldn’t be completely smooth.
- Enjoy right away or store in an airtight container in the refrigerator for up to 4 days.
Notes
Nutrition
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