Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Holy Cow. This is amazing. We had a working lunch at the office last week and a co-worker ordered- in from a local restaurant. She raved about this dish made with zucchini noodles, Romesco Sauce and topped with a little feta. I’d never heard of Romesco Sauce and was blown away once I tried it. I simply had to find a way to replicate the dish at home . Of course, I consulted my go-to recipe site – <3 Simply Recipes – and found this version. It was so easy to make (eh, a couple extra dishes to clean up, but worth it) and just as delicious as the local restaurant's take. Bring on the superlatives!
I love this recipe, and have made it many times, most recently yesterday, when I mixed it with whole wheat fusilli and some caramelized onions to bring to a party. Everyone really liked it – thanks again!
I am in love this version of romesco! I made your roasted chicken and carrots recipe for dinner and am using the left-over meat to make sandwiches slathered in romesco with provolone cheese, arugula, and avocado! Yum! Suzanne Goin also has a different version of this recipe in her cookbook Sunday Suppers At Luques in which Ancho chilies are used in place of the roasted red peppers, she adds parsley and lemon juice, it makes a spicier version that is perfect on roasted potatoes and eggs! I will enjoy having both versions in my recipe quiver indefinitely!
I make your romescu recipe every week, and if it was up to my husband even more often. He’s from Barcelona and when I tried it first he liked it but he said it was not the same. I kept making it until I got the hang of it and now is a must on our table. All of my friends have asked for the recipe every time I take it to a party. And now even my mother in law, who is also from Barcelona! THANK YOU!
FYI Italian Romanesco Sauce has anchovies in it, whereas this one doesn’t. The Italian one is to die for. Maybe I’ll add anchovies, heh?
Wow! This is amazing! I can’t believe how delicious this sauce is, yum!!
I made a slight change that was accidental but i couldn’t imagine it any other way… I thought I had roasted red peppers but I actually had hot, sweet piquante peppers (small, round, red peppers in a jar). Not super spicy but had a little heat. I think they complimented the dish wonderfully!
thanks for this great recipe!
Oh, my! Delicious and easy. This will be a new staple in my refrigerator. Thanks for another great recipe.
Ooh I do love Romesco sauce and am constantly amazed that it’s not more well-known like its Italian cousin pesto. I like to add some extra hot diced chillis to mine, and serve it with chilled wedges of melon & parma ham for a spicy twist on a retro classic!
Thank you very much for this wonderful recipe. I was lazy and directly used raw almonds (unblanched and whole). Also, the jar of roasted peppers wouldn’t open, but fortunately I was planning on roasting red peppers in the oven at the same time. So I just did the peppers first and used them. I wasn’t sure how many to use for the 8 oz (with liquid) measure. I used 2.5 biggish ones. What would the right quantity be?
We had the sauce (slightly thinned with water) this evening as a spread (with some sauteed mushrooms and spinach) for savory crepes and I thought it was wonderful. I am going to try it with crumbled, slightly sauteed tofu with crepes in a day or two.
Thank you once again. I see myself making this often.
Oh, Elise, I’m sorry, this is not good. THIS IS EXCELLENT. OMG, indeed, it is incredible. The depth of flavors is fantastic to the taste buds. I put this together in ten minutes flat this morning, and it is in the oven as I type. I followed your directions completely (I got the recipe before the comment saying to drain the red peppers; I didn’t drain them, and I think that oil added even more flavor). So very wonderful. Doesn’t this scream to become a soup, too????? Thank you, as always, for making my cooking experience so interesting.
I don’t have enough superlatives for this recipe. And I don’t know what this stuff wouldn’t be good on (except possibly ice cream). GREAT recipe.
To drain or not to drain the jar of roasted red peppers? Recipe was so full of liquid that it was ‘pour’ rather than ‘spread’ into rimmed sheet…which just meant that I baked it (way) longer than what’s listed. Final result was most certainly delicious though!
Oh my, drained. I’ve made the clarification. The jars of peppers I buy typically are well packed and don’t have a lot of extra oil in them. ~Elise
I loved this recipe.I used sweet paprika and was very good.I must try it with smoked paprika.Thank you so much for this recipe.
Thanks for the recipe, I adore your site!! Tossed this with fresh Meyer lemon pasta….mmmm. Also, we’ve been loving it in our scrambled eggs for breakfast. So good!
Has anyone made a gluten ree version of this sauce? I thought substituting chickpeas for the breadcrumbs may work. I’d appreciate feedback!
Oh yeah. This is fabulous. I made it with walnuts because that’s what I had. Yummy goodness. Can’t wait to try the recipe as written. The extra step of roasting the sauce makes it over the top.
I love Romesco and it’s great on a sandwich with a good baguette, a soft, creamy cheese of some kind (I use locally sourced “Delice de la Valle” here in Sonoma), smoked turkey and some baby greens. DELISH! It it my new favorite condiment.
I made this tonight and plan on tossing it with pasta topped with shrimp and chicken. I can’t believe how simple this recipe was to make given the sublime results that I achieved. Thanks so much for the recipe.
I am totally with you on this one. I last discovered Romesco last spring, and I hardly posted anything for a while after that because ALL I was eating was Romesco–on everything. That’s only a little bit of an exaggeration; I might have actually made one or two things that didn’t contain Romesco.
I’ve actually been craving this lately. I think it’s time to make some more.
This sauce also freezes really well, like pesto. You can make a huge batch and freeze it in little portions, and they defrost quickly when you’re in the mood for some Romesco.
I made this two nights ago: I didn’t have almonds, so I used the hazelnuts I had. Also, I had a crusty pumpernickel bread, which I used in place of the regular plain bread that the recipe calls for. This still came out delicious- super yummy. I put it on top of some thick pita bread with a little parmesan, and then put that on top of some spinach tossed in olive oil. Delish!