Romesco Sauce combines roasted red peppers with lemons, tomatoes, almonds and garlic to create a versatile, simple sauce, dip or marinade.

Ingredients: *Makes 3-4 cups

  • 3 red peppers (or 1 jar pre-roasted peppers)
  • 3 large tomatoes
  • Juice of one lemon
  • 1 cup almonds
  • 3 cloves garlic
  • 3 Tbsp. parsley
  • Salt and pepper to taste


  1. Roast red peppers in oven or on gas stovetop. Remove skins and seeds.
  2. Add all ingredients together in a blender and blend until desired consistency. (You can keep it sort of chunky or blend until smooth.)
  3. Chill until using. Serve hot or cold.

*Notes: Get creative with how you use this sauce! Some serving suggestions include:

  • Zoodles or angel hair pasta tossed with romesco and parmesan
  • Scrambled eggs with feta and romesco
  • Chilled prawns served with romesco dipping sauce
  • Grilled salmon on a bed of wilted spinach and topped with warm romesco
  • Bruschetta brushed with olive oil and topped with cold romesco
  • Tortilla chips served with a bowl of romesco
  • Roasted chicken with Greek olives, artichoke hearts and romesco

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.