Adan Kendric Jamie Oliver’s Romesco Sauce is a delicious Spanish-inspired sauce made with roasted red peppers, almonds, garlic, and olive oil. It’s rich, smoky, and slightly tangy, making it the perfect accompaniment for grilled meats, seafood, and vegetables, or even as a dip for bread. This versatile sauce can elevate simple dishes with its bold flavors and is surprisingly easy to make.
Why This Recipe Is a Must-Try
- Bold Flavors: A combination of roasted red peppers, almonds, and garlic gives this sauce a smoky and rich flavor.
- Versatile: Perfect as a sauce for grilled meats, seafood, vegetables, or even as a dip.
- Quick and Easy: Requires minimal ingredients and is ready in just 15 minutes.
- Healthy and Nutritious: Made with wholesome ingredients, it’s a healthy addition to your meals.
- Great for Meal Prep: Can be made in advance and stored for later use.
Other Jamie Oliver Recipes
What is Jamie Oliver Romesco Sauce?
Jamie Oliver’s Romesco Sauce is a traditional Spanish sauce made with roasted red peppers, tomatoes, garlic, almonds, and olive oil. The ingredients are blended together to create a smooth and slightly chunky sauce that’s packed with flavor. It’s often served with grilled fish, chicken, or vegetables but can also be used as a spread or dip.
Jamie Oliver Romesco Sauce Ingredients
- 2 large roasted red peppers (from a jar or homemade)
- 1/4 cup blanched almonds, toasted
- 2 cloves garlic
- 1 tomato, roughly chopped
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Step-by-Step Instructions to Prepare Jamie Oliver Romesco Sauce
Step 1. Roast the Red Peppers (if using fresh)
If using fresh red peppers, preheat your oven to 220°C (425°F). Place the red peppers on a baking tray and roast them for 20-25 minutes, turning occasionally, until the skins are blackened and blistered. Remove from the oven, place them in a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes. Once cooled, peel the skins off and remove the seeds.
Step 2. Toast the Almonds
In a dry pan over medium heat, toast the blanched almonds for 3-4 minutes, stirring frequently until golden brown. Set aside to cool slightly.
Step 3. Blend the Ingredients
In a food processor, combine the roasted red peppers, toasted almonds, garlic cloves, chopped tomato, and red wine vinegar. Pulse a few times to break everything down.
Step 4. Add Smoked Paprika and Olive Oil
Add the smoked paprika to the mixture and start blending again. Slowly drizzle in the olive oil while blending until the sauce reaches a smooth but slightly chunky consistency. You can adjust the texture based on your preference, adding more olive oil for a smoother sauce or leaving it chunkier.
Step 5. Adjust Seasoning and Serve
Taste the sauce and season with salt and pepper to your liking. Blend again if necessary to incorporate the seasoning. Transfer the Romesco sauce to a bowl and garnish with fresh parsley or basil if desired.
What to Serve with Jamie Oliver Romesco Sauce
- Grilled Chicken: Spoon the sauce over grilled chicken for a flavorful finish.
- Fish: Perfect with grilled or roasted fish like cod, salmon, or sea bass.
- Vegetables: Drizzle over roasted or grilled vegetables for added flavor.
- Bread: Serve as a dip with crusty bread or use as a spread in sandwiches.
- Eggs: Pair it with poached or fried eggs for a Mediterranean-inspired breakfast.
Expert Tips for Mastering Jamie Oliver Romesco Sauce
- Use High-Quality Olive Oil: Since olive oil is a key ingredient, using a good-quality extra virgin olive oil will enhance the flavor of the sauce.
- Roast the Almonds: Toasting the almonds adds depth to the sauce, so don’t skip this step.
- Adjust the Texture: For a thicker sauce, add more almonds; for a smoother sauce, add more olive oil or a splash of water.
- Make It Spicy: For a spicy kick, add a pinch of chili flakes or cayenne pepper to the sauce.
- Balance the Acidity: If the sauce tastes too acidic from the vinegar, add a small pinch of sugar to balance the flavors.
Variations of Jamie Oliver Romesco Sauce
- Walnut Romesco: Replace the almonds with toasted walnuts for a different flavor profile.
- Spicy Romesco: Add a roasted chili or a pinch of chili powder for some heat.
- Herb-Infused: Add fresh basil, thyme, or parsley for an herbal twist.
- Chunky Romesco: Leave the sauce slightly chunky for a more rustic texture by pulsing less in the food processor.
- Romesco Spread: Use as a sandwich spread or add to wraps for extra flavor.
How to Store Leftovers of Jamie Oliver Romesco Sauce
- Refrigeration: Store the sauce in an airtight container in the fridge for up to 5 days.
- Freezing: Romesco sauce freezes well. Transfer to freezer-safe containers or bags and freeze for up to 3 months. Leave some space in the container for expansion.
- Labeling: Always label your containers with the date to keep track of freshness.
How to Reheat Jamie Oliver Romesco Sauce Leftovers
- Stovetop: Reheat the sauce gently in a small pan over low heat, stirring occasionally.
- Microwave: Place the sauce in a microwave-safe dish and heat in short intervals, stirring between each, until warmed through.
- Use It Cold: Romesco sauce can also be served cold or at room temperature, especially as a dip or spread.
Nutrition Value (per serving)
- Calories: 180 kcal
- Carbohydrates: 6g
- Protein: 3g
- Fat: 16g
- Fiber: 3g
- Sugar: 3g
- Sodium: 150mg
FAQs
Can I freeze Jamie Oliver Romesco Sauce?
Yes, Romesco sauce freezes very well. Simply let it cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently when ready to use.
How long does Jamie Oliver Romesco Sauce last in the fridge?
The sauce will last up to 5 days when stored in an airtight container in the fridge. You can serve it cold or gently reheat it before serving.
Can I make Jamie Oliver Romesco Sauce without a food processor?
Yes, you can use a blender or even a mortar and pestle for a more rustic texture. Just make sure to chop the ingredients finely before blending or crushing.
What can I serve Jamie Oliver Romesco Sauce with?
Romesco sauce pairs beautifully with grilled meats, fish, roasted vegetables, or as a dip for crusty bread. It’s also a great addition to sandwiches, wraps, and salads.
Final Words
Jamie Oliver’s Romesco Sauce is a bold and flavorful addition to any meal. Its smoky, nutty flavor pairs well with a wide variety of dishes, from grilled meats and fish to roasted vegetables and crusty bread. With just a few simple ingredients, this sauce can elevate your cooking and add a touch of Mediterranean flair to your table. Whether you’re serving it with a casual meal or as part of a special dinner, this Romesco sauce is sure to impress!
More Jamie Oliver Recipes
- Jamie Oliver Lamb Stew
- Jamie Oliver Chicken Wrapped in Prosciutto
- Jamie Oliver 5 Ingredients Lamb Curry
- Jamie Oliver Chicken Wellington
Jamie Oliver Romesco Sauce Recipe
- Prep Time: 10
- Cook Time: 5 minutes (if using jarred peppers)
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Sauce/Condiment
- Method: Blending
- Cuisine: Spanish
Description
Jamie Oliver’s Romesco Sauce is a traditional Spanish sauce made with roasted red peppers, tomatoes, garlic, almonds, and olive oil. The ingredients are blended together to create a smooth and slightly chunky sauce that’s packed with flavor. It’s often served with grilled fish, chicken, or vegetables but can also be used as a spread or dip.
Ingredients
- 2 large roasted red peppers (from a jar or homemade)
- 1/4 cup blanched almonds, toasted
- 2 cloves garlic
- 1 tomato, roughly chopped
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
If using fresh red peppers, preheat your oven to 220°C (425°F). Place the red peppers on a baking tray and roast them for 20-25 minutes, turning occasionally, until the skins are blackened and blistered. Remove from the oven, place them in a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes. Once cooled, peel the skins off and remove the seeds.
In a dry pan over medium heat, toast the blanched almonds for 3-4 minutes, stirring frequently until golden brown. Set aside to cool slightly.
In a food processor, combine the roasted red peppers, toasted almonds, garlic cloves, chopped tomato, and red wine vinegar. Pulse a few times to break everything down.
Add the smoked paprika to the mixture and start blending again. Slowly drizzle in the olive oil while blending until the sauce reaches a smooth but slightly chunky consistency. You can adjust the texture based on your preference, adding more olive oil for a smoother sauce or leaving it chunkier.
Taste the sauce and season with salt and pepper to your liking. Blend again if necessary to incorporate the seasoning. Transfer the Romesco sauce to a bowl and garnish with fresh parsley or basil if desired.
