Gluten-Free Romesco Sauce
By the Gluten Free Recipes team ·
This vibrant and nutty Romesco sauce offers a delightful balance of roasted red peppers, toasted almonds, and a hint of garlic. Its rich, slightly smoky flavor and creamy texture make it a perfect accompaniment to grilled vegetables, crusty bread, or as a dip.
At a glance: This easy snacks recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 8 ingredients — including roasted red peppers, blanched slivered almonds, olive oil — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Romesco Sauce: When preparing this snacks recipe, exercise caution with packaged ingredients such as jarred roasted red peppers and sherry vinegar, as they can sometimes be processed in facilities that handle gluten. Always check for gluten-free certifications to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Romesco Sauce: This recipe is naturally gluten-free, relying on whole food ingredients. Always ensure any pre-packaged components like jarred peppers or vinegars are certified gluten-free.
Ingredients
- 1 cup roasted red peppers (from a jar, drained)
- 0.5 cup blanched slivered almonds
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp sherry vinegar
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Toast the blanched slivered almonds in a dry skillet over medium heat for about 5-7 minutes, stirring frequently, until they are fragrant and lightly golden brown. Be careful not to burn them, as they can turn bitter quickly. Remove the toasted almonds from the skillet and set aside to cool slightly.
- 2
In a food processor, combine the drained roasted red peppers, the cooled toasted almonds, minced garlic, sherry vinegar, smoked paprika, salt, and black pepper. Pulse the ingredients a few times to begin breaking them down.
- 3
With the food processor running on low, slowly drizzle in the olive oil. Continue to process until the sauce is smooth and creamy, scraping down the sides of the bowl as needed. This should take approximately 2-3 minutes.
- 4
Taste the Romesco sauce and adjust seasonings as needed, adding more salt, pepper, or sherry vinegar to achieve your desired flavor profile. The sauce should have a rich, slightly tangy, and smoky taste.
- 5
Transfer the finished Romesco sauce to a serving bowl. It can be served immediately at room temperature or chilled for later. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
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