Bright yet smoky, our no cook romesco sauce is the perfect weeknight recipe. Comes together in minutes using pantry staples. We have been grilling every night for weeks, or at least it seems that way, and I was in need of quick no cook sauces that don’t make a mess in the kitchen.
So I called on my old friend and made him into a smoky no cook version. I am totally smitten.
What is Romesco Sauce?
Romesco sauce is Spanish, technically Catalan, red pepper-based sauce. Sometimes called salbitxada, it typically includes raw nuts, such as almonds or pine nuts, garlic and olive oil. Most common preparations include tomatoes and vinegar.
It is a versatile sauce that has many variations and uses. Definitely a condiment you can make your own!
How to use Romesco Sauce
Originally used as a topping for fish romesco sauce brings a smoky peppery but not overtly spicy flavor to so many dishes. Here is how we use our no cook romesco sauce:
- Over grilled or poached fish, especially cod
- Over grilled chicken or turkey cutlets
- Stirred into cauliflower rice
- As a liquid for quick braising spinach or kale, add crunchy chickpeas for a texture bonus
- Over grilled veggies like zucchini and eggplant
- Or stir into gluten-free pasta with shredded chicken and a handful of spinach, dinner is served
Are you feeling inspired?
How to make No-Cook Romesco Sauce
Place all the ingredients in a blender or food processor and puree until smooth but not thin. We use almonds, preferably toasted, and red wine vinegar for light hit of acid. Romesco sauce can be served cold or warm.
By using tomato paste instead of whole tomatoes we cut the need for cooking. You can use right away or store in an airtight container for up to a week.
No Cook Romesco Sauce
- 1 10oz jar roasted red peppers, drained
- 1/2 cup sliced almonds, lightly toasted
- 2 Tbsp tomato paste
- 2 Tbsp red wine vinegar
- 1 clove garlic, peeled
- 1 tsp smoked paprika
- 1/4 cup parsley, roughly chopped
- pinch cayenne pepper
- Place all ingredients into a blender. Process on medium high until mixture is smooth but grainy.