Recipe

Romesco sauce

Then spread it on everything.

  • 20 mins cooking
  • Serves 6, Makes 1 cup
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This Spanish sauce, is tomato and roasted capsicum based with garlic and nuts - a little like pesto. You can serve it with meat, fish or vegeteables.
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Ingredients

  • ⅓ cup blanched almonds
  • 140 grams drained bottled fire roasted capsicum
  • 1 chopped clove garlic, ,
  • 1 teaspoon smoked paprika
  • ½ teaspoon chilli flakes
  • 1 tablespoon sherry vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sour cream

Method

  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Roast almonds on an oven tray 10 minutes or until lightly browned. Cool.
  • 3
    Process nuts with capsicum, garlic, paprika, chilli flakes and vinegar until smooth. With motor operating, gradually add olive oil until combined.
  • 4
    Transfer to a bowl; season. Swirl with sour cream.

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