This quick Romesco sauce is going to become your new go-to sauce. It’s great on salads and meat, or even as a dip for your favorite crudité!

This quick and versatile Romesco sauce comes together in a snap!

This can’t-stop-eating-this Romesco sauce has become one of my favorite sauces. Romesco sauce is vegan, so for some of you, that’s a major win. It’s light, fresh, and flavorful. It was inspired by Trader Joe’s Romesco Dip (which I love!), but now that I’ve been making this, I can’t go back! This one is sweeter, fresher, and even lighter on your macros. It’s also extremely easy to whip up. And don’t worry: I’ve designed this Romesco sauce to be just the right amount of spicy.

The sauce will last about a week in the fridge once made, but if you’re anything like me, you’ll kill it off well before then!

Romesco Sauce Uses:

  • To transform boring pasta into something spectacular
  • On chicken, steak, or fish
  • On tacos or sandwiches
  • As an incredible dipping sauce
  • On salads…seriously
  • A whole lot more

How to Make This Quick Romesco Sauce

This Romesco sauce comes together so fast! You don’t even have to get out a knife or cutting board. Here’s what you’re going to need:

  • Jarred roasted red peppers
  • A can of Rotel or fire-roasted tomatoes
  • Roasted, salted almonds
  • Red wine vinegar
  • Garlic
  • Fresh parsley
  • Pinch of red pepper flakes

Place all of these ingredients into your food processor and process until you reach your desired consistency. I like to leave mine a little chunky, so it’s more like salsa.

You won’t believe how fast this Romesco sauce comes together.

Feel free to adjust this recipe according to your tastes. I have found that I really love this Romesco sauce made with parsley OR cilantro. You can’t go wrong. You might think the cilantro would make it taste too much like salsa, but it really doesn’t! Instead, it’s sweeter and nuttier, and the cilantro plays so well against the roasted red peppers. Think of it more as a tomato and roasted red pepper pesto.

I love to make this quick Romesco sauce once a week so I can have it on hand. I hate running out! I’m telling you, don’t sleep on this recipe. Go make it.

This Romesco sauce is great with chicken, steak, salad; the options are endless.

Serving Suggestions

You’re going to love this easy Romesco sauce on chicken, fish, steak, tacos, and sandwiches. Lately, I’ve been loving it on almost every salad. It would work great as a dip, too! Try dipping carrots, celery, peppers, and crackers. The possibilities are endless!

Once you try this Romesco sauce, you’re always going to need some on hand.

If you need some more inspiration, here are a few recipes this Romesco sauce would be great with:

This Romesco sauce is great spooned over grilled steak.

More Sauce and Dip Recipes

This isn’t my only macro-friendly sauce! If you’re in the mood for something different, try one of these recipes:

If you make this quick Romesco Sauce, be sure to tag me on Instagram @lillieeatsandtells! I want to see what you serve it with!

Quick Romesco Sauce

This quick Romesco sauce is going to become your new go-to sauce. It’s great on salads and meat, or even as a dip for your favorite crudité! It's spicy, but not too spicy, and if you're vegan, you're going to want to know about this sauce.
5 from 1 vote
Course sauce
Prep Time 5 minutes
Servings 10 servings
Calories 38 kcal


  • ¾ cup roasted red peppers, drained (175 g)
  • 10 oz can Rotel or fire roasted tomatoes, drained
  • ¼ cup roasted, salted almonds (40 g)
  • ¼ cup red wine vinegar (60 g)
  • 3 cloves garlic or use frozen cubes
  • 2-3 tbsp fresh parsley optional, substitute cilantro (7-15 g)
  • pinch of red pepper flakes


  • Place everything in a small food processor and process until desired consistency.
  • Use on chicken, fish, steak, tacos, salads, sandwiches.


MFP: Search Lillie Eats and Tells Romesco Sauce


Serving: 52gCalories: 38kcalCarbohydrates: 3.5gProtein: 1.2gFat: 2.3gFiber: 0.6g
Keywords dips, romesco, romesco sauce

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Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Recipe Rating


  1. Hi! First, I love your recipes! I have the cookbooks and adore them! But my question is would it affect this sauce if I use plain roasted almonds and add in salt? I don’t keep roasted, salted almonds in the house (I buy the big unsalted bags at Costco). Thank you!

  2. 5 stars
    We are loving this romesco! We are making more as quickly as we eat it so we don’t run out! Thanks so much for sharing this recipe. Love, love, love!!!