I created this tasty Romesco Sauce recipe for Levels Health as a topping for alternative noodles that won’t spike your blood sugar. This flavorful sauce is delicious as a pasta topping or for chicken or fish. I hope you enjoy it as much as my family does!
If you enjoyed this sauce check out our Cucumber Tzatziki and our Dairy Free Pesto.
Why You’ll Love This Recipe
This savory tomato sauce is full of protein from the almonds and loaded with flavor. It goes well over your favorite gluten free pasta or as a topping for meatballs, fish or chicken.
Ingredients
- Almonds – I like to blanch and then chop my almonds.
- Olive oil – I recommend you use extra-virgin olive oil.
- Onion – I used white onions but any kind will work.
- Roasted Red Peppers – I used jarred in this recipe but you can always roast your own.
- Sundried Tomatoes – I used sundried tomatoes in olive oil.
- Apple Cider Vinegar – Just a touch to balance the salt.
- Tomato Paste – Tomato paste helps thicken up the sauce.
- Water – Use filtered water if possible.
- Sea Salt -I recommend sea salt over table salt.
- Aleppo Pepper – If you don’t have any Aleppo pepper on hand you can use a combination of paprika and cayenne pepper.
- Konjac noodles – I recommend one package per person. These noodles are made from the fiber that comes from the root of the konjac plant.
Equipment Needed To Make Romesco Sauce
- Cast iron skillet
- Food processor or Nutribullet
- Measuring cups and spoons
How To Make Romesco Sauce
- Toast the almonds in a hot skillet until just golden brown. Scrape the almonds into the bowl of a food processor and allow to cool.
- Heat oil in the same skillet and sauté onions until they begin to caramelize.
- Add the garlic to the skillet and cook until fragrant.
- Scrape the skillet and add onion, garlic and olive oil to the almonds in the food processor, pulse until combined.
- Add red peppers, sun-dried tomatoes, tomato paste, water, apple cider vinegar, salt and pepper and pulse until well combined. Taste and adjust your seasoning.
- Drain konjac noodles and add them to the skillet to warm them, pour sauce over the noodles and toss to combine and coat the noodles.
- Serve with basil and shredded cheese if desired, and enjoy!
Storage
This sauce will keep well in the fridge for 2-3 days. It also freezes well. I like to freeze in individual servings.
Pro Tips
Here are a few things you can do to make preparation of this dish super simple.
- Keep a package of raw almonds in your pantry along with the other pantry staples so you can easily whip up this sauce.
- Use fresh basil as it really adds a nice flavor to the sauce.
FAQs
What is romesco sauce?
Romesco sauce is actually a sauce that originated in the Catalon region of Spain. Originally intended to be eaten with fish it can be used wherever you would use a tomato based sauce.
Can I make this sauce nut free?
If you are looking for a nut free alternative you could use pumpkin or sunflower seeds though the taste will be slightly different.
Can I make my own roasted peppers?
Absolutely! If you have red peppers sitting around you can most definitely roast them to use in this sauce.
Can I make this recipe vegan?
If you want to keep the recipe vegan you can use a vegan cheese or nutritional yeast.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Romesco Sauce
Equipment
Ingredients
- 1/2 cup blanched almonds chopped
- 4 tbsp olive oil
- 1/2 cup onion diced
- 2 large fire roasted red peppers I used jarred
- 1/2 cup sun-dried tomatoes in olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1/2 cup filtered water
- 1/2 tsp sea salt or to taste
- 1/2 tsp Aleppo pepper or more if you like spicier!
- konjac noodles 1 package per person
Instructions
- Toast the almonds in a hot skillet until just golden brown. Scrape the almonds into the bowl of a food processor and allow to cool.
- Heat oil in the same skillet and sauté onions until they begin to caramelize.
- Add the garlic to the skillet and cook until fragrant.
- Scrape the skillet and add onion, garlic and olive oil to the almonds in the food processor, pulse until combined.
- Add red peppers, sun-dried tomatoes, tomato paste, water, apple cider vinegar, salt and pepper and pulse until well combined. Taste and adjust your seasoning.
- Drain konjac noodles and add them to the skillet to warm them, pour sauce over the noodles and toss to combine and coat the noodles.
- Serve with basil and shredded cheese if desired, and enjoy!