Pecan Romesco Sauce
Savory Dishes

Pecan Romesco Sauce

25 min8 servingsSource: Bon Appetit

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

A smoky, nutty Spanish-inspired romesco sauce made with roasted red peppers and toasted pecans. Brilliant on grilled meats, fish, roasted vegetables, or as a sandwich spread.

  • 1 cup toasted pecan halves
  • 1 (12 oz) jar roasted red peppers, drained
  • 2 cloves garlic, peeled
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper to taste
  1. 1

    Add the toasted pecans, roasted red peppers, garlic, sherry vinegar, smoked paprika, and red pepper flakes to a food processor.

  2. 2

    Pulse 10 to 12 times until the mixture is coarsely chopped and combined but still has some texture.

  3. 3

    With the food processor running, slowly drizzle in the olive oil through the feed tube. Process until the sauce reaches your desired consistency — slightly chunky or completely smooth.

  4. 4

    Season with sea salt and black pepper. Taste and adjust the vinegar or paprika as needed.

  5. 5

    Transfer to a serving bowl. Serve at room temperature alongside grilled steak, roasted cauliflower, or spread on crusty bread. Stores refrigerated for up to one week.

Recipe Source

Bon Appetit
romescosauceSpanishroasted pepperscondiment

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