12 Delicious Romesco Sauce Creative Recipes

Ready to transform your meals with a burst of flavor? Romesco sauce, with its rich blend of roasted peppers, nuts, and spices, is your secret weapon for adding depth to any dish. Whether you’re drizzling it over grilled veggies or using it as a dip, these 12 creative recipes will inspire you to make every bite unforgettable. Dive in and discover how versatile and delicious Romesco can be!

Grilled Vegetables with Romesco Sauce

Yesterday, I found myself staring at a bounty of summer vegetables from my garden, wondering how to turn them into something extraordinary. That’s when I remembered the magic of Romesco sauce—a smoky, nutty companion that elevates simple grilled veggies to star status.

Ingredients

• Bell peppers – 2
• Zucchini – 1
• Eggplant – 1
• Olive oil – 2 tbsp
• Almonds – 1/2 cup
• Garlic – 2 cloves
• Tomato – 1
• Red wine vinegar – 1 tbsp
• Smoked paprika – 1 tsp
• Salt – 1/2 tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Slice the bell peppers, zucchini, and eggplant into 1/2-inch thick pieces.
3. Brush the vegetables lightly with olive oil on both sides.
4. Grill the vegetables for 3-4 minutes per side, until they have nice char marks and are tender.
5. While the vegetables grill, toast the almonds in a dry skillet over medium heat for 2-3 minutes, until fragrant.
6. In a blender, combine the toasted almonds, garlic, tomato, red wine vinegar, smoked paprika, and salt. Blend until smooth, adding a tablespoon of water if needed to reach your desired consistency.
7. Arrange the grilled vegetables on a platter and drizzle generously with the Romesco sauce.

Every bite of these grilled vegetables with Romesco sauce is a celebration of summer—smoky, creamy, and utterly satisfying. Try serving them over a bed of quinoa for a hearty meal, or as a vibrant side to grilled chicken.

Romesco Sauce and Chicken Paella

Kicking off the weekend with a dish that’s as vibrant as a summer sunset, I’m sharing my take on Romesco Sauce and Chicken Paella. It’s a recipe that reminds me of lazy Sundays spent in the kitchen, where the aroma of roasting peppers and saffron fills the air, promising a feast that’s both comforting and exciting.

Ingredients

• Chicken thighs – 4
• Arborio rice – 1 cup
• Red bell peppers – 2
• Tomatoes – 2
• Garlic – 3 cloves
• Almonds – ½ cup
• Paprika – 1 tbsp
• Saffron – 1 pinch
• Olive oil – ¼ cup
• Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers and tomatoes on a baking sheet and roast for 20 minutes until their skins blister.
2. While the vegetables roast, heat olive oil in a large pan over medium heat. Season the chicken thighs with salt and paprika, then brown them in the pan for 5 minutes per side. Remove and set aside.
3. In the same pan, sauté the garlic until fragrant, about 1 minute. Add the Arborio rice, stirring to coat it in the oil and garlic.
4. Blend the roasted peppers, tomatoes, almonds, and saffron in a food processor until smooth to make the Romesco sauce.
5. Pour the Romesco sauce over the rice in the pan, adding enough water to cover the rice by ½ inch. Bring to a simmer.
6. Return the chicken thighs to the pan, nestling them into the rice. Cover and cook on low heat for 20 minutes, or until the rice is tender and the chicken is cooked through.
7. Let the paella rest for 5 minutes before serving to allow the flavors to meld.

With its creamy rice and smoky, nutty Romesco sauce, this paella is a textural dream. Serve it straight from the pan for a rustic touch, or garnish with extra almonds for crunch.

Seared Scallops with Romesco Sauce

Mmm, there’s something about the combination of perfectly seared scallops and the rich, nutty romesco sauce that feels like a special occasion every time. I remember the first time I tried this dish at a tiny seaside restaurant, and I’ve been hooked ever since, making it at home whenever I need a little culinary pick-me-up.

Ingredients

• Scallops – 1 lb
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Red bell pepper – 1
• Almonds – ¼ cup
• Garlic – 1 clove
• Sherry vinegar – 1 tbsp
• Paprika – ½ tsp

Instructions

1. Preheat your oven to 400°F. Place the red bell pepper on a baking sheet and roast for 25 minutes, until the skin is charred and the pepper is soft.
2. While the pepper cools, toast the almonds in a dry skillet over medium heat for 3-4 minutes, until fragrant. Tip: Keep an eye on them to prevent burning.
3. Peel the skin off the cooled pepper, remove the seeds, and chop roughly.
4. In a blender, combine the roasted pepper, toasted almonds, garlic, sherry vinegar, and paprika. Blend until smooth. Tip: If the sauce is too thick, add a tablespoon of water to loosen it.
5. Pat the scallops dry with a paper towel and season with salt.
6. Heat olive oil in a skillet over high heat until shimmering. Add the scallops, making sure not to overcrowd the pan. Cook for 2 minutes on each side, until golden brown. Tip: Don’t move the scallops around once they’re in the pan to ensure a good sear.
7. Serve the scallops immediately with the romesco sauce drizzled on top.

Lusciously tender scallops with a crispy golden crust pair beautifully with the smoky, slightly sweet romesco sauce. Try serving them over a bed of arugula for a fresh contrast, or with a side of crusty bread to soak up every last drop of sauce.

Romesco Sauce Pasta with Toasted Almonds

Goodness, have I got a treat for you today! I stumbled upon this Romesco Sauce Pasta with Toasted Almonds during a lazy Sunday experiment, and it’s been a staple in my kitchen ever since. It’s the perfect blend of nutty, smoky, and just a tad spicy, making it a hit for both weeknight dinners and impressing guests.

Ingredients

• Pasta – 8 oz
• Almonds – ½ cup
• Red bell pepper – 1
• Garlic – 2 cloves
• Tomato paste – 2 tbsp
• Olive oil – ¼ cup
• Salt – ½ tsp
• Smoked paprika – 1 tsp

Instructions

1. Preheat your oven to 400°F. Place the red bell pepper on a baking sheet and roast for 20 minutes, until the skin is charred and blistered.
2. While the pepper roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, then drain.
3. In a dry skillet over medium heat, toast the almonds for 5 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye on them to prevent burning.
4. Peel the roasted pepper, remove the seeds, and chop roughly. In a blender, combine the pepper, toasted almonds, garlic, tomato paste, olive oil, salt, and smoked paprika. Blend until smooth. Tip: For a chunkier sauce, pulse a few times instead of blending completely.
5. Toss the cooked pasta with the Romesco sauce until well coated. Serve immediately. Tip: A drizzle of extra olive oil on top adds a lovely richness.

Rich in flavor and with a velvety texture that clings beautifully to the pasta, this dish is a dream. Try serving it with a sprinkle of extra toasted almonds on top for added crunch and a pop of color.

Roasted Cauliflower with Spicy Romesco Sauce

How many times have I found myself staring at a head of cauliflower, wondering how to turn it into something extraordinary? Too many to count. But here’s the thing—roasting it until it’s golden and crispy, then drizzling it with a spicy Romesco sauce, transforms it into a dish that’s anything but ordinary.

Ingredients

• Cauliflower – 1 head
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Almonds – ½ cup
• Roasted red peppers – 1 cup
• Garlic – 2 cloves
• Paprika – 1 tsp
• Red wine vinegar – 1 tbsp

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those crispy edges.
2. Cut the cauliflower into florets, toss with 1 tbsp olive oil and salt, and spread on a baking sheet. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
3. Roast for 25 minutes, flipping halfway, until golden and crispy.
4. While the cauliflower roasts, blend almonds, roasted red peppers, garlic, paprika, red wine vinegar, and remaining 1 tbsp olive oil until smooth. Tip: For a smoother sauce, soak the almonds in hot water for 10 minutes before blending.
5. Adjust the sauce’s thickness with a splash of water if needed. Tip: Taste and add more vinegar or salt if you like it tangier or saltier.
6. Drizzle the spicy Romesco sauce over the roasted cauliflower and serve immediately.

Something magical happens when the smoky, spicy Romesco meets the sweet, nutty cauliflower. Serve it as a side, or pile it high on a plate for a satisfying vegetarian main. Either way, it’s a dish that’ll make you see cauliflower in a whole new light.

Romesco Sauce Bruschetta with Fresh Basil

Craving something fresh yet hearty? I stumbled upon this Romesco Sauce Bruschetta with Fresh Basil during a lazy Sunday brunch experiment, and it’s been a game-changer for my appetizer menu. The combination of smoky romesco and crisp bread is irresistibly good, especially when topped with vibrant basil leaves.

Ingredients

• Baguette – 1, sliced
• Tomatoes – 2, diced
• Garlic – 2 cloves, minced
• Almonds – 1/2 cup, toasted
• Red bell pepper – 1, roasted
• Olive oil – 1/4 cup
• Vinegar – 1 tbsp
• Salt – 1/2 tsp
• Fresh basil – 1/4 cup, chopped

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet and toast for 10 minutes until golden. Tip: Keep an eye on them to prevent burning.
2. While the bread toasts, blend the almonds, roasted red bell pepper, olive oil, vinegar, and salt in a food processor until smooth. This is your romesco sauce. Tip: For a chunkier texture, pulse fewer times.
3. In a bowl, mix the diced tomatoes and minced garlic. Let it sit for 5 minutes to meld the flavors.
4. Spread a generous layer of romesco sauce on each toasted baguette slice. Top with the tomato-garlic mixture. Tip: The sauce can be made ahead and stored in the fridge for up to 3 days.
5. Garnish each bruschetta with chopped fresh basil before serving.

Absolutely delightful, the crunch of the baguette pairs perfectly with the creamy romesco and juicy tomatoes. Try serving these at your next gathering with a drizzle of balsamic glaze for an extra touch of sweetness.

Grilled Steak with Romesco Sauce and Chimichurri

Every summer, I find myself drawn to the simplicity and bold flavors of grilled dishes, and this grilled steak with romesco sauce and chimichurri is no exception. It’s a dish that reminds me of lazy Sunday afternoons spent in the backyard, the grill fired up and friends gathered around.

Ingredients

• Steak – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Garlic – 2 cloves
• Red bell pepper – 1
• Almonds – 1/4 cup
• Red wine vinegar – 1 tbsp
• Parsley – 1/4 cup
• Oregano – 1 tbsp

Instructions

1. Preheat your grill to high heat, aiming for a temperature of 450°F.
2. Rub the steak with 1 tbsp olive oil and season with 1/2 tsp salt.
3. Grill the steak for 4 minutes on each side for medium-rare, or adjust time based on your preference.
4. While the steak cooks, char the red bell pepper on the grill until the skin is blackened, about 10 minutes.
5. Peel the skin off the pepper and blend it with almonds, garlic, 1 tbsp olive oil, and red wine vinegar to make the romesco sauce.
6. Finely chop parsley and oregano, then mix with the remaining olive oil and salt to create the chimichurri.
7. Let the steak rest for 5 minutes before slicing against the grain.
8. Serve the sliced steak topped with romesco sauce and chimichurri.

Unbelievable how the smoky steak pairs with the nutty romesco and fresh chimichurri. The textures play off each other beautifully, making each bite a delightful contrast. Try serving it over a bed of arugula for an extra peppery kick.

Romesco Sauce Stuffed Bell Peppers

Craving something that’s both vibrant and packed with flavor? I recently stumbled upon the joy of stuffing bell peppers with Romesco sauce, a dish that’s as fun to make as it is to eat. It’s become my go-to for impressing guests or treating myself on a lazy Sunday afternoon.

Ingredients

• Bell peppers – 4
• Olive oil – 2 tbsp
• Almonds – 1/2 cup
• Garlic – 2 cloves
• Tomato paste – 2 tbsp
• Red wine vinegar – 1 tbsp
• Smoked paprika – 1 tsp
• Salt – 1/2 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Tip: Choose peppers that can stand upright for easier stuffing.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Add almonds and garlic, cooking until golden, about 3 minutes.
4. Transfer the almond mixture to a blender. Add tomato paste, red wine vinegar, smoked paprika, and salt. Blend until smooth. Tip: For a chunkier sauce, pulse a few times instead of blending fully.
5. Brush the outside of the bell peppers with the remaining olive oil. Stuff them with the Romesco sauce.
6. Place the stuffed peppers in a baking dish. Bake for 25 minutes, or until the peppers are tender. Tip: Cover with foil if the tops start to brown too quickly.

Every bite of these Romesco sauce stuffed bell peppers offers a smoky, nutty flavor that’s irresistibly rich. Serve them atop a bed of quinoa for a hearty meal, or slice them open to reveal the vibrant sauce inside.

Baked Cod with Romesco Sauce and Lemon Zest

Goodness, have I got a treat for you today! There’s something about the simplicity of baked cod that just speaks to my soul, especially when it’s paired with the vibrant flavors of romesco sauce and a hint of lemon zest. It’s a dish that feels both fancy and utterly approachable, perfect for a weeknight dinner that doesn’t skimp on flavor.

Ingredients

• Cod fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Romesco sauce – 1 cup
• Lemon zest – from 1 lemon

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s hot enough to cook the cod evenly.
2. Place the cod fillets on a baking sheet lined with parchment paper for easy cleanup.
3. Drizzle the fillets with olive oil, then season both sides with salt and black pepper. Tip: Pat the cod dry before seasoning to help the oil and spices adhere better.
4. Bake in the preheated oven for 12-15 minutes, or until the cod flakes easily with a fork. Tip: Avoid overcooking by checking the cod at the 12-minute mark.
5. While the cod bakes, warm the romesco sauce in a small saucepan over low heat, stirring occasionally.
6. Once the cod is done, spoon the warmed romesco sauce over each fillet. Tip: For an extra flavor boost, let the sauce simmer for a few minutes to thicken slightly.
7. Garnish with freshly grated lemon zest just before serving to add a bright, citrusy note.

Kindly savor the contrast between the tender, flaky cod and the rich, nutty romesco sauce, with the lemon zest cutting through to balance every bite. Serve it over a bed of quinoa or with a side of roasted vegetables for a meal that’s as nutritious as it is delicious.

Romesco Sauce and Goat Cheese Flatbread

Waking up to the aroma of roasted peppers and garlic simmering on the stove is my kind of morning. It reminds me of the summers I spent in Spain, where romesco sauce was a staple in every kitchen. Today, I’m bringing those flavors to your table with this incredibly easy Romesco Sauce and Goat Cheese Flatbread. It’s the perfect blend of smoky, tangy, and creamy, and trust me, it’s as fun to make as it is to eat.

Ingredients

• Flatbread – 1
• Romesco sauce – ½ cup
• Goat cheese – ¼ cup
• Fresh basil – 2 tbsp

Instructions

1. Preheat your oven to 375°F. This ensures your flatbread gets crispy without burning.
2. Spread the romesco sauce evenly over the flatbread. A thin layer works best to avoid sogginess.
3. Crumble the goat cheese on top of the sauce. For an even distribution, pinch small pieces and scatter them.
4. Bake in the preheated oven for 10 minutes, or until the edges of the flatbread are golden brown.
5. While the flatbread is baking, finely chop the fresh basil. This fresh herb adds a bright contrast to the rich flavors.
6. Remove the flatbread from the oven and immediately sprinkle the chopped basil on top. The residual heat will release the basil’s aroma.

The flatbread comes out with a crispy base, a smoky and slightly sweet romesco layer, and creamy goat cheese that melts just right. Try serving it with a drizzle of honey for an unexpected sweet twist that complements the tanginess beautifully.

Quinoa Salad with Romesco Sauce Dressing

Over the years, I’ve found that the simplest dishes often bring the most joy, especially when they’re as vibrant and flavorful as this quinoa salad with romesco sauce dressing. It’s a dish that reminds me of summer picnics and the joy of sharing good food with friends.

Ingredients

• Quinoa – 1 cup
• Water – 2 cups
• Red bell pepper – 1
• Almonds – ½ cup
• Garlic – 1 clove
• Olive oil – ¼ cup
• Red wine vinegar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes after cooking to fluff up perfectly.
3. While the quinoa cooks, roast the red bell pepper over an open flame or under a broiler until the skin is blackened, about 10 minutes. Let it cool, then peel and seed.
4. In a blender, combine the roasted pepper, almonds, garlic, olive oil, red wine vinegar, and salt. Blend until smooth to make the romesco sauce.
5. Fluff the cooked quinoa with a fork and let it cool to room temperature.
6. Toss the cooled quinoa with the romesco sauce until evenly coated. Tip: For extra flavor, let the salad sit for 30 minutes before serving.

Light and fluffy with a nutty crunch, this quinoa salad is a testament to how simple ingredients can create something extraordinary. Serve it atop a bed of greens for an extra layer of texture, or alongside grilled fish for a complete meal.

Romesco Sauce Glazed Pork Tenderloin

Finally, a dish that combines the smoky depth of romesco sauce with the tender juiciness of pork tenderloin. I stumbled upon this combination during a summer BBQ mishap, and it’s been a staple in my kitchen ever since. Perfect for impressing guests or treating yourself to something special, this recipe is as straightforward as it is delicious.

Ingredients

• Pork tenderloin – 1 lb
• Romesco sauce – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C). A properly preheated oven ensures even cooking.
2. Season the pork tenderloin evenly with salt and black pepper. This simple seasoning enhances the meat’s natural flavors.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Searing the pork first locks in juices.
4. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side. A good sear adds texture and flavor.
5. Brush the pork generously with romesco sauce, covering all sides. The sauce acts as a glaze, adding moisture and taste.
6. Transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Using a meat thermometer guarantees perfect doneness.
7. Let the pork rest for 5 minutes before slicing. Resting allows the juices to redistribute, ensuring a moist bite every time.

Lusciously glazed and perfectly pink in the middle, this pork tenderloin is a showstopper. Serve it sliced over a bed of quinoa or alongside roasted vegetables for a complete meal that’s as beautiful as it is tasty.

Conclusion

You’ve just explored 12 mouthwatering ways to enjoy Romesco sauce, each offering a unique twist on this versatile condiment. Whether you’re a seasoned chef or a curious cook, these recipes promise to add a burst of flavor to your meals. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!