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A bowl of lightly sweet and zippy romesco sauce with roasted red peppers and sundried tomatoes perfect for serving with falafel for a plant-based entree

Romesco Sauce

Prep time: 10 mins
Total time: 10 mins
Yield: 3 cups



  • 2 large cloves garlic
  • 1/2 cup roasted almonds
  • 2 large (about 2 cups) jarred roasted red peppers
  • 1/4 cup sundried tomatoes
  • 1 teaspoon each: smoked paprika and Aleppo pepper (or 1/4 teaspoon cayenne)
  • Salt
  • 1/2 cup olive oil
  • Lemon


  • Process garlic and almond in the blender until finely ground. Add peppers, tomatoes, paprika, pepper (or cayenne) and a couple of pinches of salt; process until smooth. With motor running, add olive and continue to process until silky. Taste, adjust seasonings, including additional salt to taste and a squeeze of lemon. (Can be refrigerated in a covered container for a couple weeks.)