Easy Paleo Romesco Sauce

Romesco is a bold, Spanish sauce traditionally made with roasted red peppers, olive oil, garlic, and almonds. Originally from the Catalonia region on the Northeastern coast, it was meant to be served with fish. But the versatility of romesco lends itself well to pork, chicken, or lamb. Romesco can also be used as a dip for veggies or paleo bread.

After the basic ingredients, most romesco sauces grow into traditional family recipes that mix and match different spices and nuts. Kind-of like mama’s secret Italian pasta sauce: the variations are endless.

Feel free to experiment with pistachios or hazelnuts instead of almonds, or mix half an half. Try more paprika, or more garlic. Try adding some roasted onion. Get creative! Your taste buds will thank you.

Prep time: 5 min.

Serves: 3-4 depending on how much sauce per serving you like.


  • 16oz jar roasted red pepper (with juice)
  • 1/2 cup almonds
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cayenne
  • 1/4 tsp crushed red pepper
  • 1/4 tsp dried parsley
  • 6 garlic cloves
  • 3 tbsp olive oil


  • Put all ingredients into a bowl or food processor and blend well until smooth. Yep, that’s it. Everything goes in at once and gets blended up.
    • Note: No food processor? No problem. Blend in a mixing bowl with an immersion blender. Or, blend in a traditional blender.
      • Note: If your blender of choice doesn’t do well with whole almonds, you can either muddle them up before, or buy chopped almonds.

Romesco Ingredients


Romesco Blended

  • Warm up and serve immediately, or refrigerate for use in other dishes.

Romesco Bowl

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