A few months ago I bought a NutriBullet blender, and ever since then I’ve been blending just about everything I can. One of my favorite things to make lately has been romesco sauce.

This classic Spanish-inspired sauce is creamy, nutty, bright, and incredibly versatile. It adds a pop of flavor to almost anything, which is why I’ve been keeping a jar of it stocked in my fridge all summer.

If you’re looking for a quick way to elevate simple meals, this easy romesco sauce recipe is a great place to start.

Why I Love Romesco Sauce

One of the best things about romesco sauce is how versatile it is. A single batch can be used in a variety of dishes throughout the week.

Some of my favorite ways to use it include:

Tossed with zoodles and meatballs
Drizzled over grilled chicken
Served with roasted vegetables
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Spread on sandwiches or wraps

After a busy day, one of my go-to dinners is heating up zoodles in my Lagostina pan and topping them with a generous spoonful of romesco sauce. It’s quick, flavorful, and incredibly satisfying.

INGREDIENTS

1 12-ounce jar roasted red peppers
4-5 plum tomatoes (canned is okay)
1 cup raw almonds
1/2 cup fresh flat leaf parsley
1-2 tablespoons olive oil
1 teaspoon salt (more to taste)
2 cloves garlic
juice of half a lemon
zest of one lemon

INSTRUCTIONS

Blend everything together until it’s no longer chunky, but not quite smooth. The almonds should add a nice texture to the sauce.
Serve hot or cold over whatever you’re craving.

Tips for the Best Romesco Sauce

Don’t over-blend. A little texture from the almonds makes the sauce more interesting.
Use good olive oil for the best flavor.
Adjust to your taste. This recipe is very adaptable depending on how bright or garlicky you like your sauce.

Recipe Notes

This recipe is easy to customize. You can adjust the flavors based on what you prefer, but the almonds are one of the key elements that give romesco sauce its distinctive nutty flavor and texture.

It’s also naturally:

Vegan
Gluten-free
Dairy-free

Romesco sauce is one of those recipes that quickly becomes a kitchen staple. Once you have a jar ready in the fridge, it’s easy to add bold flavor to simple meals all week long.

You can see what other dishes I’m cooking, here.

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