SpanishEasy · Warm
Bell Pepper and Almond Romesco Spoon
A thick, smoky Spanish romesco sauce thick with roasted bell peppers and toasted almonds, spooned generously over crusty bread. Pure and proud — a riff on the Catalan classic done the Andalusian way.
Prep
10 min
Cook
35 min
Total
45 min
Method
1
2
While the vegetables roast, spread the blanched almonds in a dry frying pan over medium heat. Toast for 5-7 minutes, stirring often, until golden and fragrant. Watch them closely — they go from golden to burnt fast. Set aside to cool slightly.
3
Allow vegetables to cool for 5 minutes. Slip the skins off the peppers and squeeze the seeds out of the tomatoes (reserve any roasting juices). Drop the peppers, tomatoes, toasted almonds, garlic, remaining olive oil, red wine vinegar, cumin, smoked paprika, and salt into the blender. Blend on high for 60-90 seconds until completely smooth and spoonable. Taste and adjust salt or vinegar if needed.
4
Spoon the romesco into bowls. Lay the bread slices alongside or lay one flat on each plate and heap a generous spoonful on top. Finish with a drizzle of good olive oil. Serve warm or at room temperature.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
566
per serving
Calorie-dense · 566 kcalSource of fibre · 8gLow sugar · 6g
Protein
12g
Carbs
26g
Fat
49g
Sat. fat
6g
Fiber
8g
Sugar
6g
Sodium
399mg
Anti InflammatoryDigestive SupportHeart HealthyHigh FiberMediterranean DietPlant Based
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
ACarbonAEU all-round· both agree
Water
1.4m³
Land
30Pt
Runoff
0.06g P
olive oil drives 41% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
2
Sour
1
Bitter
3
Spicy
Textures
CrunchySilkyTender
Aromas
HerbalNuttySmoky
Kitchen Equipment
Safety & Storage
Cross Contamination
Almonds are processed in facilities that may handle other tree nuts or peanuts. If serving to individuals with severe nut allergies, use a dedicated toaster pan and clean equipment thoroughly before toasting almonds.
Handling
When toasting almonds, stir frequently and watch closely — they can go from golden to burnt in under a minute. Burnt almonds develop bitter compounds and should be discarded.
Cooking Temperature
Roast bell peppers and tomatoes at 200°C until peppers are blistered and collapsed, approximately 25-30 minutes. This temperature ensures proper roasting and food safety for the vegetables.
Storage
Refrigerate leftover romesco sauce within 2 hours in an airtight container. The sauce contains no preservatives and contains garlic, which can harbor bacteria if left at room temperature for extended periods.
High Risk Population
This dish contains raw garlic blended into the sauce without cooking. While the roasted vegetables reach safe temperatures during roasting, the garlic cloves are added raw after roasting. Individuals with compromised immune systems, pregnant women, young children, or elderly persons should ensure all components are heated to safe temperatures (above 74°C/165°F) for at least 2 minutes before consuming, or use roasted garlic instead.
This recipe contains raw garlic that is not cooked or heated. Individuals with compromised immune systems, pregnant women, young children, or elderly persons should use cooked garlic substitutes or avoid this dish due to the risk of botulism and other foodborne illnesses from raw alliums.
Allergen Warning
Clearly label or communicate that this dish contains tree nuts (almonds) and gluten (white bread) to guests with food allergies or sensitivities before serving.
Equipment Safety
Use caution when blending hot roasted vegetables — the mixture releases steam. Allow vegetables to cool slightly (5 minutes) before blending to prevent burns from hot liquid splashback.
Pro Tips
Technique
When your almonds are golden and your peppers are blistered, don't rush it — let everything cool just enough before blending so the flavors settle properly. A hot blend means a pale, flat sauce. You want color, you want depth, you want that deep sunset red.
Substitution
If you can't find blanched almonds, swap in the same amount of Marcona almonds — they're already peeled and have this buttery sweetness that works beautifully. You might skip the toasting step since they're usually already dressed.
From the chef
Romesco is built on smoke and sweetness — roasted bell peppers that collapse in the oven, tomatoes bursting with August heat, toasted almonds ground into the sauce for body and richness. I add cumin and smoked paprika to push the warmth deeper, and red wine vinegar to keep everything bright. Blend it thick, spoon it generously over crusty bread, and drizzle with your best olive oil. This is my Andalusian take on the Catalan classic — less precise, more generous, and happier on the table.
TagsRomescoVegetarianVeganMediterraneanGluten FreeEasyQuickAlmondBell PepperSmoky
AllergensTree NutsWheatGluten
Source: generated · June 13, 2026