Last updated on October 18th, 2025
This Walnut Romesco Sauce has a rich, nutty and smoky flavour profile. A versatile alternative to traditional tomato or pesto-based sauces, it creates a delicious, vibrant dish.
This sauce is good with almost anything, and its versatility is one of the things I love most about it. There’s spice but not heat, and the flavours meld together seamlessly.
Here’s everything you’ll need to make it
- 4 red bell peppers, sliced in halves or quarters with stems and seeds removed
- 6 oz (170 grams) tomatoes, whole cherry or roughly chopped if larger
- 3 tablespoons (42 grams) olive oil, divided
- 6 garlic cloves, peel on
- ¾ cup (115 grams) chopped walnuts
- 2 tablespoons (30 grams) white wine vinegar
- 1 teaspoon (3 grams) kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
What is romesco?
Romesco is a robust, flavourful sauce originating in Spain. Traditionally made from tomatoes and garlic, nuts (often almonds and hazelnuts), olive oil, paprika and red bell peppers, it’s typically thickened with bread.
Because I often serve this Romesco Sauce with pasta, pizza or some kind of bread, I omit the bread called for in traditional recipes. I find the crunchiness of the walnuts provides more than enough texture to not miss it at all. It also makes this version both gluten and dairy free.
Why you’ll love this sauce
- You can make it ahead of time: Romesco can be made and refrigerated up to 3 days in advance to get a head start on prepping for weekend guests or for quick meals through the week.
- It’s versatile: While typically served with fish and seafood, romesco is delicious served as a bed for grilled or roasted vegetables, a sauce for chicken or beef, spread on crostini and in sandwiches or as a dip for your snack boards.
- Toss with your favourite pasta: The rich sauce can be tossed with any type of cooked pasta, such as rigatoni, penne, or spaghetti (see notes). To make it a more complete meal, add grilled or roasted vegetables, chicken or shrimp.
- It makes a delicious pizza base: Substitute romesco for your usual pizza sauce.
- No food waste: Roasting the peppers, tomatoes and garlic is a great way to use up those leftover veggies in the fridge and you don’t even need to peel the peppers.
- Healthy and satisfying: With rich, warming flavours, this sauce is packed with vitamin C, heart-healthy fats and immune-boosting properties. A delicious as well as nutritious option to serve at your next gathering or for quick weeknight dinners.
How to make Walnut Romesco Sauce in 3 steps
- Roast peppers, tomatoes, walnuts and garlic then let cool to room temperature.
- Combine with all remaining ingredients in a food processor and blend.
- Serve immediately or transfer to a sealable container and refrigerate.
Variations & substitutions
Peppers: Substitute 1 drained 16-oz jar of roasted peppers.
Walnuts: I use walnuts in the recipe because that is what I always have on hand. All of walnuts, almonds or hazelnuts will work.
Cayenne: This sauce is relatively mild as written. To make it spicier, taste then adjust the heat level by adding a little more cayenne.
How to make simple romesco pasta
Cook 1 lb (454 grams) pasta according to package instructions reserving 1/3 cup pasta water. Drain pasta and toss with 1½ cups romesco and ¼ cup reserved pasta water, thinning with more water if desired. Serve topped with grated Parmesan and more freshly ground black pepper.
Delicious simply served with a basket of crusty bread, this Walnut Romesco Sauce has a rich, velvety texture and vibrant colour and is a flavourful alternative to standard tomato-based sauces. Top with fresh herbs like parsley, crushed pepper, grated Parmesan or toasted breadcrumbs for added flavour and texture!
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Walnut Romesco Sauce
Equipment
- Sharp knife
- Cutting board
Ingredients
- 4 red bell peppers sliced in halves or quarters with stems and seeds removed
- 6 oz tomatoes, whole cherry or roughly chopped if larger
- 3 tablespoons olive oil divided
- 6 garlic cloves peel on
- ¾ cup chopped walnuts
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat oven to 375ºF (190ºC) and prepare parchment-lined baking sheet.
- Arrange peppers and tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Roast for 30 minutes then turn the peppers with tongs and continue roasting for another 20 minutes. Add walnuts and garlic and continue to roast until the walnuts are toasted and fragrant and the peppers have softened, and their skins are wrinkled and charred, about 10 minutes. Remove from oven and let cool to room temperature.
- Remove garlic peels and transfer peppers, tomatoes, garlic and walnuts to the bowl of a food processor. If you have a smaller food processor, proceed in batches until reduced. Add vinegar, salt, pepper, paprika and cayenne and process on high until smooth. Add remaining 2 tablespoons of olive oil and continue to blend until well combined.
- Transfer to a sealed container and store for up to 5 days in the refrigerator. If serving immediately, transfer to a sauce pan and reheat before serving.
Leave a Reply