Walnut Romesco Sauce

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 4 to 6 servings
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1 14-ounce can diced tomatoes

2 roasted red peppers, freshly roasted or from the jar 

2 cloves garlic 

1/2 cup toasted walnuts 

2 tablespoons white wine vinegar 

2 tablespoons olive oil 

A good pinch of paprika 

Kosher salt and black pepper 


  1. In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.