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Magical Roasted Red Bell Pepper Romesco Sauce - Chef Whitney Aronoff | Starseed Kitchen

Magic Romesco Sauce

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  • Author: Chef Whitney Aronoff
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 2 cups 1x
  • Category: Sauce
  • Method: Food Processor
  • Cuisine: Healthy


A healthy take on the traditional, Spanish, roasted red bell pepper sauce. Instead of bread crumbs, this recipe used toasted sliced almonds. It’s therefore naturally gluten-free and vegan.



  • 2 large roasted red bell peppers, peeled and de-seeded

  • 2 garlic cloves

  • 1 cup slivered almonds, toasted

  • ½ cup tomato puree (optional)

  • ¼ cup flat-leaf parsley

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons smoked paprika

  • 1/8  teaspoon of cayenne pepper

  • ½ cup extra-virgin olive oil

  • ¼ teaspoon sea salt and black pepper


  1. Pulse garlic in a food processor until minced. Add bell peppers and parsley and pulse till finely chopped. 
  2. Add remaining ingredients of slivered almonds, tomato puree (optional), apple cider vinegar, smoked paprika, cayenne pepper, sea salt and black pepper. With motor running, slowly add oil. Process until smooth. Cover and chill. Will hold in an air tight container in the refrigerator for one week. 


You can use roasted bell peppers from a jar. Make sure to buy organic, and from a glass jar.

You do not need to roast, peel and de-seed your bell peppers every time you make this sauce. I know that adds an extra hour to preparing this recipe.