Romesco Sauce

Romesco Sauce: a vibrant, smoky spread that brightens any dish—quick to blend and perfect for dipping or drizzling.

Ingredients

• 2 roasted red bell peppers, skin and seeds removed
• ¼ cup extra-virgin olive oil
• ¼ cup water
• ⅓ cup mix of almonds and peeled hazelnuts
• 2 tablespoons tomato paste
• 2 tablespoons sherry vinegar or red wine vinegar
• ¼ cup cooked chickpeas, drained and rinsed
• 2 garlic cloves
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• Freshly ground black pepper

Instructions

Step 1: Add everything to the blender

Place the roasted red bell peppers (skin and seeds already removed) into the blender jar first, followed by the extra-virgin olive oil, a splash of water, the mix of almonds and peeled hazelnuts, a spoonful of tomato paste, the sherry (or red wine) vinegar, the cooked chickpeas, the two garlic cloves, the smoked paprika, sea salt, and a few grinds of black pepper. Take a moment to nest the ingredients so the wet items help the nuts and chickpeas blend smoothly; this is the first tactile action and it sets the texture direction for the whole sauce.

Step 2: Blend to a silky, slightly rustic emulsion

Blend the mixture until it turns into a cohesive, thick, spreadable sauce — smooth and velvety but with visible tiny flecks of nut and pepper skin that give it that characteristic Romesco bite. Stop, scrape down the sides with a spatula, and pulse again so the surface becomes glossy and the body stays dense rather than watery. The goal is a sauce that holds shape on a spoon but still spreads easily; adjust with a tablespoon or two of water or olive oil only if it looks too stiff.

Step 3: Taste, refine, and move into the serving bowl

Spoon the blended Romesco into the same modern matte grey ceramic bowl you plan to present in the final shot. Taste for brightness and salt: add a splash more vinegar for tang or a pinch more salt if needed, stirring gently to incorporate. Use the spatula to create a smooth pool with a slight dent in the center so the surface shows off the sauce’s glossy, slightly textured body.

Step 4: Plate and serve for a warm, rustic presentation

Place that grey bowl onto a decorative white serving dish with a blue floral design for an elegant base. Rest a small silver serving spoon in the center, drizzle a whisper of olive oil across the top, and, if desired, scatter a few whole toasted almonds and a small pinch of chopped parsley nearby for color contrast. Arrange a rustic slice of crusty bread partially into frame and a tiny glass cruet of olive oil to suggest serving.

Notes

• Use roasted peppers for deeper flavor; jarred works if rinsed.
• Adjust water to control thickness.
• Toast nuts lightly for extra aroma.
• Blend in short bursts to keep texture.
• Store in fridge up to 5 days; can freeze for 3 months.