jamie oliver Romesco Sauce is made with roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, a little cayenne pepper, and olive oil. This easy and tasty Romesco Sauce takes only 5 minutes, and is enough for up to 10 people. Ideal for various uses, it pairs wonderfully with chicken, fish, and pasta. Try it on grilled vegetables or as a lively topping for fried burrata.
More Jamie Oliver Recipe:
- Jamie Oliver Red Pepper Pasta Sauce
- Jamie Oliver Cumberland Sauce Recipe
- Jamie Oliver Microwave Curry
🧡 Why You’ll Love This Romesco Sauce Recipe:
- Easy to Make: This sauce is super simple to prepare, taking only about 5 minutes to blend together.
- Flavorful: It’s packed with bold, zesty flavors from ingredients like roasted red peppers, almonds, and smoked paprika.
- Versatile: You can use it in many ways—spread it on sandwiches, drizzle over vegetables, or use it as a dip for bread.
- Lasts Long: You can store it in the fridge for up to 10 days or freeze it for longer, making it a great make-ahead option.
🍠 Jamie Oliver Romesco Sauce Ingredients
- 1 jar (16 ounces) of roasted red peppers, drained (keep the liquid for adjusting sauce consistency if needed)
- ½ cup almonds, raw or roasted (unsalted). If you have a nut allergy, you can use almond butter or sunflower seeds.
- ¼ cup oil-packed sun-dried tomatoes (do not rinse to keep the flavorful oil)
- 2 medium-to-large 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 for extra heat)
- 1/3 cup extra-virgin olive oil (adjust based on the oil from the sun-dried tomatoes)
🍘 How To Make Jamie Oliver Romesco Sauce
- Combine Ingredients: In a blender or food processor, place all ingredients except the olive oil. Make sure to start blending on low speed and gradually increase to avoid splashing.
- Blend the Sauce: Once the ingredients start blending together, slowly pour in the olive oil while the blender is still running. Continue to blend until you achieve the consistency you like—creamy or slightly chunky.
- Adjust Seasonings: Taste the sauce and add more salt if needed. If the sauce is too thick, add a little of the reserved liquid from the roasted red peppers to thin it out.
- Serve: serve your romesco sauce right away.
💭 Recipe Tips:
- Choose Good Ingredients: For the tastiest sauce, use the best jarred roasted red peppers you can find, like brands Divina or Whole Foods 365.
- How to Blend: Begin blending at low speed and slowly increase it. This keeps things neat and makes your sauce smooth.
- Making It Just Right: If your sauce feels too thick, add a bit of the liquid from the red pepper jar to thin it.
- Final Taste Check: Try the sauce when it’s blended and add a little more salt or vinegar if you think it needs it.
🍝 What To Serve With Romesco Sauce?
Romesco Sauce pairs well with grilled chicken, roasted lamb, seared steak, and baked fish. It also can be served alongside grilled vegetables, crispy potatoes, fresh bread, and mixed salad for a delicious meal.
🎚 How To Store Leftovers Romesco Sauce?
- Keep in the Fridge: Once you make the Romesco Sauce, let it cool down. Put it in a container that seals tight. You can keep it in the fridge for about 7 to 10 days.
- Freezing: If you want to keep the sauce for longer, you can freeze it. Just put it in a container or bag that’s safe for the freezer. It will be good for about 2 months. Thaw it in the fridge overnight when you’re ready to use it.
FAQ’S:
Can I Use Other Nuts Instead Of Almonds?
Yes, you can use different nuts like hazelnuts, walnuts, or cashews. If you can’t eat nuts, try sunflower seeds.
What If I Don’t Have Sherry Vinegar Or Red Wine Vinegar?
No problem. You can use apple cider vinegar or lemon juice instead of sherry or red wine vinegar. Both will make the sauce tasty.
Can I Make This Sauce Spicier?
Absolutely! If you like your sauce with more heat, add more cayenne pepper or include a small amount of chopped chili pepper when blending the sauce.
How Do I Get The Sauce To The Consistency I Like?
For a smooth sauce, blend it until it’s very creamy. If you like it chunky, blend it less. Start blending slowly and then speed up to get it just right.
More Jamie Oliver Recipe:
Jamie Oliver Romesco Sauce Nutrition Facts:
- Calories:151
- Total Fat: 15.2g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Polyunsaturated Fat: 2.2g
- Monounsaturated Fat: 10.5g
- Cholesterol: 0mg
- Sodium: 221.7mg
- Total Carbohydrate: 3.7g
- Dietary Fiber: 1.8g
- Sugars: 0.4g
- Protein: 1.7g
Jamie Oliver Romesco Sauce
Description
jamie oliver Romesco Sauce is made with roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, a little cayenne pepper, and olive oil. This easy and tasty Romesco Sauce takes only 5 minutes, and is enough for up to 10 people. Ideal for various uses, it pairs wonderfully with chicken, fish, and pasta. Try it on grilled vegetables or as a lively topping for fried burrata.
Ingredients
Instructions
- Combine Ingredients: In a blender or food processor, place all ingredients except the olive oil. Make sure to start blending on low speed and gradually increase to avoid splashing.
- Blend the Sauce: Once the ingredients start blending together, slowly pour in the olive oil while the blender is still running. Continue to blend until you achieve the consistency you like—creamy or slightly chunky.
- Adjust Seasonings: Taste the sauce and add more salt if needed. If the sauce is too thick, add a little of the reserved liquid from the roasted red peppers to thin it out.
- Serve: serve your romesco sauce right away.
Notes
- Choose Good Ingredients: For the tastiest sauce, use the best jarred roasted red peppers you can find, like brands Divina or Whole Foods 365.
- How to Blend: Begin blending at low speed and slowly increase it. This keeps things neat and makes your sauce smooth.
- Making It Just Right: If your sauce feels too thick, add a bit of the liquid from the red pepper jar to thin it.
- Final Taste Check: Try the sauce when it’s blended and add a little more salt or vinegar if you think it needs it.