7 in the kitchen

Cook Street's Romesco Sauce



Yield: 2 cups


1/3 C almonds, toasted

1/3 C bread, toasted

1 roasted red bell pepper

1 roasted tomato (optional)

2 cloves garlic

1T parsley leaves

¼ t salt

Freshly ground pepper, to taste

1t sweet paprika

¼ C red wine vinegar or sherry vinegar

½ C extra-virgin olive oil preferably Spanish


Toast the almonds in a moderate oven.  Finely chop them in a food processor.  Add everything but the vinegar and oil and puree.  Gradually pour in the vinegar and then drizzle the oil very slowly to make a strong emulsification.  Adjust the salt and spices. This sauce improves in texture and flavor after resting for several hours in the fridge, even more so overnight.



Double Brace: Chef's Hint
Romesco can be prepared ahead and store for 1 week.

Double Bracket: Chef's Note:
The most famous sauce in Catalonia, Spain, is romesco.  A gutsy puree of tomatoes, garlic, and fresh and dried chilies bound together with two characteristic Catalan thickeners; toasted bread and ground almonds.  Traditionally, these ingredients would be roasted in the oven to intensify their flavor before pureeing.  Romesco is traditionally served with grilled seafood, chicken, and meats

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