Romesco Sauce

10 40 233
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Romesco Sauce
Health Highlights


4 medium pepper(s) Red bell pepper
4 tbsp Coconut oil
1/2 cup whole Almonds, raw
1 clove(s) Garlic
1 tsp Paprika, smoked (or ground chipotle)
2 tbsp Olive Oil, Extra Virgin (preferably cold-pressed)
1 dash Sea salt, fine
3 tbsp Parsley, fresh (chopped)
3 tbsp Tomato paste, canned
1 tsp Lemon juice


Preheat the oven to 400°F / 200°C.

Wash the bell peppers and cut them in half. Remove the stems, seeds and ribs, and coat the pieces lightly with coconut oil. Place on a rimmed baking sheet and roast until blistered and blackened in a few places, 25 to 35 minutes. Remove the roasted peppers from the baking sheet, place them in a bowl, and quickly cover it with plastic wrap to steam the peppers, which makes the skin very easy to remove. When they are cool enough to handle, peel the peppers and discard the skins.

Reduce the oven temperature to 325°F / 160°C. Place the almonds on a separate rimmed baking sheet and toast for 10 to 12 minutes, watching them carefully so that they do not burn. Remove from the oven and set them aside to cool.

In a food processor, pulse the garlic until minced. Add the roasted peppers, almonds, paprika, olive oil, salt, parsley, tomato paste, and lemon juice and process until the desired consistency is reached—from slightly chunky to smooth. Season with salt.

Note: Each serving is 2 tablespoons

Nutrition Facts

Per Portion

Calories 233
Calories from fat 183
Calories from saturated fat 79
Total Fat 20.3 g
Saturated Fat 8.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 7.8 g
Cholesterol 0
Sodium 145 mg
Potassium 362 mg
Total Carbohydrate 10.0 g
Dietary Fiber 2.8 g
Sugars 5.1 g
Protein 4.0 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 1.1

Energy sources