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Romesco sauce

Romesco sauce


This Spanish dip is usually made with red peppers, but the green ones in our mix go well with the balsamic and almonds

  • Feeds 8 Feeds 8
  • Ready in 30 minutes

Each serving contains

  • Energy
    491kj 118kcal
  • Fat
    Med 13%
  • Saturates
    Low 4%
  • Sugar
    Med 5%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 5g


  • 300g frozen Co-op sliced mixed peppers
  • 1 tsp smoked paprika
  • 1 tbsp Co-op extra virgin olive oil, plus extra to drizzle
  • 100g Co-op whole almonds
  • 1 small garlic clove, crushed
  • 2 tbsp Co-op Irresistible balsamic vinegar of Modena
  • 2 Co-op salad tomatoes, roughly chopped
  • 1 tbsp Co-op tomato purée
  • Pinch of chilli flakes, plus extra to serve
  • Co-op pitta bread, toasted, and crudités (we used cucumber, radishes, carrots and celery), to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. On a large baking tray, toss the peppers in the paprika, oil and seasoning, then roast for 20 mins until softened
  3. On a separate baking tray, toast the almonds for 6-8 mins, until they start to change colour, then set aside to cool
  4. Tip the roasted peppers and nuts into a food processor with the garlic, balsamic vinegar, tomatoes, tomato purée and chilli, then blend into a paste
  5. Season to taste
  6. Spoon into a bowl, top with a drizzle of olive oil and a pinch more of the chilli flakes, then serve with the pitta bread and crudités, if using
  7. Store the romesco in an airtight container in the fridge for up to 1 week

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