Romesco Sauce

This is our take on Romesco sauce. It originated in Catalonia, where fishermen would make it to serve with the catch of the day. Smoky, rich, and vers...atile, it’s as easy to make as it is delicious. Use it to add rich flavour to traybakes, wraps, sandwiches, salads, or sides of roasted vegetables. Read more This is our take on Romesco sauce. It originated in Catalonia, where fishermen would make it to serve with the catch of the day. Smoky, rich, and versatile, it’s as easy to make as it is delicious. Use it to add rich flavour to traybakes, wraps, sandwiches, salads, or sides of roasted vegetables.

Prep time

5 minutes

Cook time

0 minutes

FREEZER FRIENDLY

No

SHELF LIFE

3 days

Why is this healthy?

Prebiotics

Herbs &
spices

Nuts &
seeds

Diet

Vegan Pescatarian Vegetarian

Contains

Nuts

Why is this healthy?

Prebiotics

Herbs &
spices

Nuts &
seeds

TRY MORE RECIPES using romesco sauce

• Chickpea, Quinoa, and Broccoli Salad with Romesco Sauce

• Cod, Potato, and Broccoli Traybake with Romesco Sauce

• Roasted Cauliflower and Broccoli with Romesco Sauce

NUTRITION PER SERVING (Read more)

151kcal

Calories

6g

Protein

13g

Total Fat

4g

Carbs

4g

Fibre

2g

Sugars

70mg

Calcium

5%

 

1mg

Iron

6%

 

73mg

Magnesium

17%

 

131mg

Phosporus

10%

 

212mg

Potassium

5%

 

136mg

Sodium

6%

 

1mg

Zinc

8%

 

0mg

Copper

32%

 

0mg

Vitamin B1

6%

 

0mg

Vitamin B2

25%

 

1mg

Vitamin B3

8%

 

0mg

Vitamin B6

8%

 

22mcg

Vitamin B9

5%

 

63mcg

Vitamin A

7%

 

0mcg

Vitamin B12

0%

 

35mg

Vitamin C

39%

 

0mcg

Vitamin D

0%

 

7mg

Vitamin E

47%

 

1mcg

Vitamin K

1%

 

Calories: 151kcal; Protein: 6g; Total Fat: 13g; Carbs: 4g; Fibre: 4g; Sugars: 2g; Calcium: 70mg (5%); Iron: 1mg (6%); Magnesium: 73mg (17%); Phosporus: 131mg (10%); Potassium: 212mg (5%); Sodium: 136mg (6%); Zinc: 1mg (8%); Copper: 0mg (32%); Vitamin B1: 0mg (6%); Vitamin B2: 0mg (25%); Vitamin B3: 1mg (8%); Vitamin B6: 0mg (8%); Vitamin B9: 22mcg (5%); Vitamin A: 63mcg (7%); Vitamin B12: 0mcg (0%); Vitamin C: 35mg (39%); Vitamin D: 0mcg (0%); Vitamin E: 7mg (47%); Vitamin K: 1mcg (1%)

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Notes

You can use red wine vinegar as a swap for lemon juice but you won't need as much. Add a small amount to begin and stop adding when it tastes right to you.
We used a bag of pre-roasted almonds to make this sauce. If you can't find any, roast on a baking tray in an oven pre-heated to 160°C/140°C fan for about 15 minutes, until darkened and fragrant. Allow to cool before using.