Romesco Sauce

2014-03-06 18.56.49

Back in August of last year, we had a fabulous meal at Donostia in Marylebone, London. While we were there, we enjoyed the most amazing piece of Ibérico pork we had ever had. Playing second fiddle to the pork though, was an incredible romesco sauce. While I was at home in California, we barbecued a nice piece of halibut and for some reason the romesco sauce popped back into my head as the perfect accompaniment to the meaty Halibut.

I made mine from roasted red peppers and raw almonds, but it can be made from any number of peppers and any number of nuts, roasted or raw. It was simply a matter of toasting the nuts and blitzing them with roasted peppers, olive oil, tomato paste and a touch of vinegar. It took all of 5 minutes and it was the best accompaniment we could’ve had for a firm white fish like Halibut, but it obviously works really well with pork, chicken or turkey too.

The next morning I spread it on toast and topped it with avocado and it was immensely good. It just tastes good on every really and it’ll last about a week or so in the fridge, so make up a batch tonight!

Bon appetit!


Recipe adapted from Bon Appetit

1 large Roasted Red Pepper, jarred or homemade

1/2 cup Almonds, raw or roasted but unsalted

2 cloves Garlic, peeled

1/4 cup Tomato Paste

1/2 cup Extra Virgin Olive Oil

2 Tbsp Sherry or Red Wine Vinegar

1/4-1/2 tsp Red Pepper Flakes

1 Tbsp Flat-leaf Parsley, finely chopped


1. Toast almonds in the oven or in a dry pan for about 5 minutes. Careful not to burn them.

2. Blitz all ingredients except the parsley in a blender or food processor until smooth.

3. Stir in parsley and adjust seasoning with salt, pepper and vinegar as desired.

The romesco sauce should keep in a tupperware or sealed jar for about a week.