A thick sauce made with fire-roasted red bell peppers, crunchy almonds, sherry vinegar, and fresh basil leaves, with a kick from Calabrian chili peppers all combined with extra-virgin olive oil for a creamy, tangy, earthy flavor, making this a delicious quick twist to romesco sauce.
![grilled marinated tofu on top of a warm roasted vegetable pearl couscous salad on spicy basil romesco sauce in a wide rim bowl topped with micro greens; next to a food processor container of more sauce, a glass mixing bowl with more couscous salad.](https://www.justmaikacooking.com/wp-content/uploads/2024/07/Grilled-Tofu-Roasted-Vegetables-Pearl-Couscous-07.jpg)
Quick and Easy Zesty Fresh Basil Romesco Sauce used in the Grilled Tofu with Vegetable Pearled Couscous Salad recipe.
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Twist on a Classic
Romesco sauce is a traditional condiment from the Catalonia region of Spain, known for its rich and complex flavors. Originally crafted by fishermen to accompany their daily catch, it is made with roasted tomatoes, red peppers, nuts, garlic, and olive oil. My Quick and Easy Zesty Fresh Basil Romesco Sauce is a modern twist on the classic recipe.
It includes fire-roasted red peppers, crunchy almonds, sherry vinegar, fresh basil leaves, and a spicy kick from Calabrian chili peppers. The sauce achieves a creamy, tangy, and earthy flavor profile that is versatile and satisfying.
You can toss it with pasta, use it as a dip for vegetables, or pair it with grilled meats, fish, or tofu to create a wonderful dining experience. Looking for authentic Spanish recipes? Check out Spain on a Fork and Mama Ía.
Fun Fact: The original recipe also used ñora peppers (or nyora peppers). They are these small, round, sweet, and mildly spicy dried red peppers commonly used in Spanish cuisine to add a rich, slightly smoky flavor to dishes. So, if you can find these, you'll have a winning sauce!
Heat and Fruity
Calabrian chili peppers are known for their unique combination of heat and fruity flavor, which adds a satisfying, zesty kick to this sauce. Combined with the fresh basil and other ingredients, they create a deliciously balanced blend of flavors that elevates this romesco sauce twist.
I love using this sauce in my vegetarian meals and as a non-dairy option that still provides a rich, creamy texture to the dish, like in my Grilled Tofu with Vegetable Pearled Couscous Salad recipe.
More Delicious Pasta Recipes
- Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta
- Grilled Tofu with Vegetable Pearled Couscous Salad
- Loaded Cheesy Ground Turkey Red Lentil Pasta
- Jalapeño Pesto and Argentinian Shrimp Pasta
Ingredients
Simply make this Spicy Basil Romesco Sauce by bending fire-roasted red bell peppers, almonds, sherry vinegar, basil leaves, crushed Calabrian chili peppers, and olive oil until smooth. Then, adjust the consistency with reserved liquid or vegetable broth if needed and season with salt to taste.
Learn about prepping sweet peppers.
Culinary Glossary
- Romesco Sauce - A Spanish sauce made from roasted tomatoes, red peppers, nuts, garlic, and olive oil.
- Calabrian Chili Peppers - A type of chili pepper from the Calabria region in Italy known for its heat and fruity flavor.
- Sherry Vinegar - A type of vinegar made from sherry wine, known for its complex, nutty flavor.
See the quick romesco sauce recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Easily blend all ingredients in a food processor or small blender.
Get the KitchenAid 3.5 Cup Food Chopper.
Slowly blending the ingredients with oil creates a vivid red color and a creamy texture.
What to Serve it With?
This quick romesco sauce is a bold sauce and a great sauce to toss with pasta and serve as a dipping sauce for crusty bread or vegetables or on your favorite protein.
- Try it in my Grilled Tofu with Vegetable Pearled Couscous Salad recipe.
- Pasta - Cook your favorite pasta al dente, then drain. In a pan, heat olive oil, add pasta and romesco sauce. Stir in Parmesan, pine nuts, and parsley. Serve garnished with Parmesan and parsley. Enjoy!
- Grilled Meat or Fresh Fish - Serve it with grilled fish or flank steak, season, and grill the meat to your preferred doneness. Spoon a generous amount of romesco sauce onto a plate, place the grilled meat on top, and garnish with fresh herbs, a squeeze of lemon, and a drizzle of olive oil. Serve immediately, letting the rich, smoky sauce enhance the savory flavors of the meat.
Substitutions
Dairy-Free
- This recipe is already dairy-free.
Gluten-Free
- This recipe is already gluten-free.
Vegetarian
- This recipe is already vegetarian.
Convenience
- Almonds - If you do not have almonds, you may substitute them with cashews, walnuts, or pine nuts to create the creamy texture needed for this sauce. You can use toasted or raw almonds for this recipe using your pantry staples.
- Canned Fire-Roasted Red Bell Pepper - These provide a smoky flavor to the sauce. If you have fresh red bell peppers, click here to learn how to fire-roast them in the recipe.
- Crushed Calabrian Chili Peppers - Substitute with chopped red hot chilies.
- Sherry Vinegar - Use other subtle fruity vinegar like apple cider or red wine vinegar. The sauce needs some acid; if you have no vinegar, use lemon juice.
Change Heat Level - Modify the quick romesco sauce recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Robust Sauce - Add any of the following or as a combination: garlic cloves, parmesan cheese, sun-dried tomatoes, and fire-roasted tomatoes on their own or in combination to change the taste profile.
Equipment
Blender or Food Processor - Used to emulsify the ingredients in the Romesco pasta sauce to create a smooth and creamy sauce. To develop this recipe, I used the KitchenAid 3.5 Cup Food Chopper, which is tough enough to do the job and small enough to avoid finding space for a new appliance.
Also, the best part is the drizzle basin that you can use to slowly add the oil for excellent emulsification. If you plan to use an immersion blender (hand blender) you might need to use a little bit more liquid to make the sauce slightly runny.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store this quick romesco sauce in the fridge, store it in an airtight container. The meal will last up to one week.
- Freezer - For longer storage, freeze the sauce in ice cube trays. Once frozen, transfer the cubes to a freezer bag and store them for up to three months. Thaw as needed.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
Just Heat Up - Simmer the quick Romesco sauce on low heat and add your favorite cooked pasta, vegetables, or meat.
Frequently Asked Questions
Romesco falls into the European cuisine category and originates in the Valls, a Province of Tarragona located in Spain. Furthermore, this Catalonian region staple created by fishermen is actually traditionally eaten with fish.
Also, classic Romesco recipes usually call for stale bread to thicken the sauce, but this ingredient was left out to make the recipe gluten-free.
This is the process of allowing two liquids that don't usually combine well to blend through a rapid mixing process to break down the two liquids into smaller particles to mix in with each other.
Additionally, this is only temporary unless there is a stabilizer (like adding mustard to a vinaigrette when combining oil and vinegar) to keep the mixture from separating. In addition, emulsified liquids do not freeze well, and some need shaking or whisking before every use.
Oils that can withstand high heat at 400 degrees Fahrenheit or more before smoking. Visit Cook's Notebook: High Smoke Point to learn more.
It is the burning of the surface of the food using an open fire method or broiling.
Yes, you can substitute almonds with hazelnuts or walnuts for a different flavor profile.
Preheat the grill. Place whole bell peppers on a heated grill. Allow charring and blister (about 1 to 2 minutes) on each side of the bell pepper once 80% covered in char. Then, remove from the heat, immediately place in a glass or metal bowl, and cover with plastic wrap.
Allow steaming for 2 to 3 minutes in the bowl. Steaming will help release the charred skin from the pulp of the bell peppers. Next, remove the plastic wrap, peel the charred skin, and discard. The peppers might still be hot, and you might want to use tongs or gloves. Cut the bell pepper in half and remove the seeds, stem, and white ribs.
Use the oven broiler setting (Preheat and Use at Medium Heat to 450 degrees). Then, place the bell peppers on a roasting rack and sheet pan, and place the pan on the middle rack of the oven. Rotate the bell peppers when charred on one side (about 2 to 3 minutes).
Once 80% is covered in char, remove it from the oven, place it in a metal or glass bowl, and cover it with plastic wrap. Allow sitting for 2 to 3 minutes to allow the steam to separate from the skin. Then, remove the plastic wrap and peel the skin off. Finally, discard charred skin. Cut peppers in half and remove the seeds, white ribs, and stem.
Sauce Recipes
Looking for other sauce recipes like this? Try these:
Pasta Recipes
Looking for other pasta recipes like this? Try these:
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Creamy Spinach Pesto Mushroom Lasagna
- Simple Spicy Garlic Chili Sauce Chicken Pasta
- Shrimp and Pork Belly Pad Thai - Spring Roll Style
📖 Recipe
Quick and Easy Zesty Fresh Basil Romesco Sauce
Ingredients
- 1 cup canned fire-roasted red bell peppers liquid reserved
- ¼ cup almonds
- 1 tablespoon sherry vinegar
- ¼ cup basil leaves
- 1 tablespoon crushed Calabrian chili peppers
- ¼ cup olive oil
- Salt to taste
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Blend fire-roasted red bell peppers, almonds, sherry vinegar, basil leaves, crushed Calabrian chili peppers, and olive oil until smooth.
- Adjust consistency with reserved liquid if needed and season with salt to taste.
Nutrition
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