Dips & Sauces, Vegetarian

Romesco Sauce

Cooking method:

Food Processor
  • Prep Time: 5 mins
  • Total time: 15 mins
  • Skill Easy
  • Serves 4 people

Romesco Sauce

Sometimes the condiment becomes the star of the show at mealtimes and this roasted red pepper based Spanish sauce definitely will! Packed with flavour, the Romesco sauce is great served with fish, steak, pork or as a dipping sauce for veggie sticks or tortilla chips

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Nuts, Wheat

Recipe tags


  • 480g jar of roasted red peppers (drained)
  • 100g piquanté (sweet drop) peppers
  • 400g tinned chopped tomatoes
  • 2 tbsp red wine vinegar
  • 1 thick slice crusty wholemeal bread
  • 120g sliced almonds
  • 3 tbsp chopped fresh parsley
  • 4 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • To season salt and pepper
  • 50ml olive oil

Cooking mode

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  • Step 1

    In a dry frying pan on a medium heat, toast the almonds for 5 minutes or until just starting to turn golden

  • Step 2

    Add the almonds to the Ninja 3-in-1 Food Processor along with the other ingredients (apart from olive oil)

  • Step 3

    Set to blend for 60 seconds. During the last 20 seconds stream in the olive oil while still running

  • Step 4

    Season with salt and pepper and then serve garnished with almond slices, sprigs of parsley and some whole sweet drop peppers