Gluten-Free Romesco Sauce

Toasted slivered almonds and jarred roasted red peppers blend with garlic, sherry vinegar, smoked paprika and olive oil into this smooth Romesco sauce. Serve it as a dip or with grilled vegetables or gluten-free bread.

Prep: 5 min Cook: 7 min Total: 12 min Serves: 4

At a glance: This easy snacks recipe yields 4 servings in about 12 minutes (5 min prep, 7 min cook). It uses 8 ingredients — including roasted red peppers, blanched slivered almonds, olive oil — and walks through 5 steps. Updated October 25, 2026. Browse more snacks recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Romesco Sauce: When preparing this snacks recipe, jarred roasted peppers, sherry vinegar and smoked paprika should all be labeled gluten-free, and traditional romesco often includes bread, so this version leaves it out. Toast the almonds in a clean, dry skillet.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for roasted red peppers, blanched slivered almonds, sherry vinegar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 cup roasted red peppers (from a jar, drained) Shop
0.5 cup blanched slivered almonds Shop
2 tbsp olive oil
1 clove garlic, minced
1 tsp sherry vinegar Shop
0.5 tsp smoked paprika Shop
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)

334

Calories

Protein

24g

Carbs

Fat

Fiber

246mg

Sodium

Tips & Notes

Romesco is traditionally thickened with toasted bread. This version uses almonds only, so add a few more toasted almonds if you want it thicker.
Let the toasted almonds cool before blending, as step 2 says. Warm almonds turn the romesco oily.
Romesco goes well with grilled vegetables, fish and potatoes, and it keeps several days in the refrigerator.

Common questions

What cross-contamination risk is specific to Gluten-Free Romesco Sauce?

Check roasted red peppers, blanched slivered almonds, olive oil before they go into Gluten-Free Romesco Sauce. Jarred roasted peppers, sherry vinegar and smoked paprika should all be labeled gluten-free, and traditional romesco often includes bread, so this version leaves it out. Toast the almonds in a clean, dry skillet.

How should leftover Gluten-Free Romesco Sauce be stored?

Romesco goes well with grilled vegetables, fish and potatoes, and it keeps several days in the refrigerator.

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