Jamie Oliver Romesco Sauce

The Jamie Oliver Romesco Sauce is a rich, smoky, and tangy masterpiece that transforms even the simplest meal into something special. With its creamy texture, a hint of heat, and the depth of roasted red peppers and almonds, it’s one of those sauces you’ll want to keep on hand all week. I whipped this up on a whim for a weekend dinner, and it instantly became a staple—so easy and bursting with flavor. (inspired by Jamie Oliver)

Ingredients Needed

• 1 jar (16 ounces) roasted red peppers, drained (reserve the liquid)
• ½ cup almonds (raw or roasted, unsalted)
• ¼ cup oil-packed sun-dried tomatoes (don’t rinse)
• 2 garlic cloves, peeled and quartered
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon fine sea salt (plus more to taste)
• ¼ teaspoon cayenne pepper (optional)
• 1/3 cup extra-virgin olive oil (adjust depending on tomato oil content)

How To Make Jamie Oliver Romesco Sauce

Blend the Base:

Start by adding all your ingredients—except the olive oil—into a food processor or blender. I recommend blending on a low speed at first to avoid any splashing. You’ll see the mixture begin to combine into a thick, vibrant sauce.

Stream in the Olive Oil:

While the blender is running, slowly drizzle in the olive oil. This gives the sauce its silky consistency and brings all the flavors together. Blend until you hit your desired texture—smooth or slightly chunky, it’s totally up to you.

Adjust the Flavors:

Give it a taste. Want it a bit saltier? Add a pinch more salt. Too thick? Splash in some of that reserved red pepper liquid. You’ve got full control here.

Serve and Enjoy:

Once everything is blended to perfection, your romesco sauce is ready to serve. I love spooning it onto grilled chicken or dipping crusty bread straight into the blender!

Why I Love This Recipe

The first time I made this Jamie Oliver Romesco Sauce, I was amazed by how such pantry-friendly ingredients could deliver restaurant-level results. I served it with grilled veggies and it absolutely stole the show. It’s the kind of recipe that impresses guests but takes almost no effort—my favorite kind! It’s also super adaptable depending on what’s in your kitchen.

Recipe Tips

• Nut-Free Option: Swap almonds for sunflower seeds or even almond butter.
• Add Depth: Toast the almonds beforehand for extra nuttiness.
• Spice It Up: Increase the cayenne or add a chopped chili if you like more heat.
• Consistency Check: Add reserved pepper liquid to thin or blend longer for smoothness.
• Make It Ahead: Flavors get even better after a day in the fridge.

How To Store This Jamie Oliver Romesco Sauce

At Room Temperature:

Not recommended—this sauce contains garlic and should be refrigerated after making.

In the Fridge:

Store in an airtight container for 7–10 days. It’s a great make-ahead option for busy weeks.

In the Freezer:

Freeze in small containers or ice cube trays for up to 2 months. Perfect for grabbing a quick flavor boost anytime.

Reheating:

Let it thaw in the fridge overnight. You can enjoy it cold or gently warm it in a pan if you prefer it warm with meats or veggies.

Nutrition Facts (per serving)

• Calories: 151
• Carbs: 3.7g
• Protein: 1.7g
• Fat: 15.2g
• Sugar: 0.4g
• Fibre: 1.8g
• Sodium: 221.7mg

Let’s Answer a Few Questions!

Can I Use Other Nuts Instead Of Almonds?
Totally! Hazelnuts, walnuts, or cashews work well. Nut allergy? Go for sunflower seeds.

What If I Don’t Have Sherry Vinegar?
No worries—apple cider vinegar or even lemon juice will give you a nice zing.

Can I Make This Sauce Spicier?
Yes! Add more cayenne or blend in a small fresh chili.

How Do I Control the Texture?
For creamy sauce, blend longer. For chunkier, pulse briefly. You’re the boss!

Is This Sauce Vegan?
Yep, it’s completely plant-based as written!

Try More Recipes:

• Jamie Oliver Rissoles Recipe
• Jamie Oliver Courgette Gratin
• Jamie Oliver Chicken Madras Recipe