Raw Romesco

Romesco is one of those sauces that instantly makes everything feel a little more put together. It’s bold, a little smoky, and the kind of thing that turns whatever you’re eating into something you actually want to keep eating. It’s a tomato and pepper based sauce that has some punchy acidity and richness from nuts, but this Raw Romesco is my go-to version when I want all of that, but faster and with a few more micronutrients.

What’s nice about this version is it saves you any roasting of peppers or tomatoes, and while it’s slightly thinner in texture, that means it can function as a versatile sauce. Just chop, blend, and you’re done. It still has all the good stuff going on, but it leans a bit more fresh and punchy, which I kind of love.

It’s the kind of sauce that just lives in your fridge for a few days and somehow ends up on everything: toast, sandwiches, bowls, whatever you’ve got.

What is romesco and how is this sauce different?

Romesco is a classic sauce from the Catalonia region of Spain that’s traditionally made with roasted red peppers, roasted tomatoes, nuts, garlic, and olive oil. It’s usually blended until thick, rich, and deeply flavorful.

This version keeps all of that spirit, but takes a slightly different approach. Instead of roasting, everything stays raw, which gives it a brighter, fresher, more vegetable-forward feel. It’s still rich and savory, still really satisfying, just a little lighter and quicker to make than the traditional version.

Ingredients you’ll need for this raw romesco sauce

• 1 medium (10 oz) red tomato
• 1 medium (7 oz) red bell pepper
• 1/4 cup red wine vinegar
• 2 garlic cloves
• 1/2 cup raw walnuts
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 teaspoon Diamond Crystal kosher salt
• Freshly ground black pepper
• 1/4 cup fresh parsley

Ingredient substitutions

This recipe is really flexible, nearly every ingredient is adaptable. Here are some substitution suggestions:

• Tomato: Any ripe, in-season tomato variety will work
• Red bell pepper: Orange or yellow bell peppers work well here, though red will give you the most sweetness
• Red wine vinegar: Can be swapped for sherry vinegar, apple cider vinegar, or lemon juice
• Garlic cloves: Swap for 1 teaspoon of garlic powder, or you can omit
• Walnuts: Can be swapped for almonds, hazelnuts, or pecans
• Chili powder: Swap for red pepper flakes or cayenne
• Smoked paprika: Regular paprika works, but smoked gives the best depth of flavor
• Cumin: Swap with a pinch of coriander, or you can omit
• Parsley: Cilantro or basil would work well, you’ll just get a slightly different herb profile

How to make this romesco sauce

1. Chop the tomato and remove the seeds from the red bell pepper.
2. Add them to a blender along with red wine vinegar, garlic cloves, walnuts, chili powder, smoked paprika, cumin, and salt. Blend until smooth, about one minute. Taste and season with salt and pepper.
3. Add the parsley and pulse, chopping the parsley into pieces. Don’t blend too much, or you risk your sauce turning a muted brown, where we want flecks of green throughout.
4. Use this on toasts, sandwiches, grain bowls, and proteins!

Serving suggestions

You can use romesco just like you would any other sauce or spread. It’s super versatile and honestly works with almost everything.

Some of my favorite ways include spreading it onto toast or sandwiches, or spooning it over grain bowls, roasted vegetables, or any kind of simple greens situation. It also works really well alongside proteins like chicken, steak, or fish, where it acts more like a bold, flavorful sauce.

Storage tips

Here’s the best way to store it, based on each method:

Fridge: Store in an airtight container for up to 1 week.

Freezer: Store in an airtight container or freeze it in ice cube trays and transfer to a freezer bag once solid, for up to 6 months. I recommend thawing it by putting it in the fridge and letting it slowly thaw for 24 hours. This will preserve its freshness and flavor. Freezing can slightly alter the texture upon thawing so just be sure to mix well.

Why are weight measurements included in this recipe?

This is simply so that you can keep your measurements accurate, because with a romesco, “1 tomato” or “1 bell pepper” can mean a lot of different things depending on what you pick up. Some tomatoes are small and dense, some are huge and full of water, and bell peppers can vary a lot in size and weight too. I add in weight measurements not because cups can’t suffice (they can!), but because ounces are just a more accurate tool for any of us who are perfectionists.

I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small, affordable kitchen scale.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Looking for more sauce recipes?

And that’s it for this Raw Romesco!

Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

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.