Nut-Free Romesco Sauce

Elevate your dishes with this vibrant and flavorful Nut-Free Romesco Sauce, a savory Spanish-inspired condiment that swaps traditional almonds for nutrient-packed sunflower seeds, making it allergy-friendly without sacrificing taste. Roasted red bell peppers and fire-roasted tomatoes bring smoky-sweet depth, while smoked paprika, garlic, and a touch of cayenne deliver a gentle kick of heat. A splash of red wine vinegar brightens each velvety spoonful, and bread crumbs lend a satisfying texture. Perfect as a dip, spread, or sauce, this quick and easy recipe comes together in just 35 minutes and is ideal for pairing with grilled meats, roasted vegetables, or crusty bread. Nut-free, dairy-free, and irresistibly versatile—this sauce is a must-have addition to your culinary repertoire!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 large red bell peppers
• 4 tablespoons olive oil
• 3 large garlic cloves
• 1 15-ounce can canned fire-roasted tomatoes
• 2 tablespoons red wine vinegar
• 1.5 teaspoons smoked paprika
• 0.25 teaspoon ground cayenne pepper
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 cup sunflower seeds
• 0.5 cup bread crumbs
• 0.25 cup parsley leaves

Directions

Step 1

Preheat your oven's broiler on high and line a baking sheet with foil.

Step 2

Cut the red bell peppers in half lengthwise, remove the seeds and core, and place them skin side up on the prepared baking sheet.

Step 3

Broil the peppers for about 10 minutes, or until the skins are charred and blistering. Remove from the oven and transfer to a bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes.

Step 4

While the peppers are steaming, heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic cloves and sauté until fragrant and tender, about 2 minutes. Set aside.

Step 5

Once the peppers are cool enough to handle, peel off the charred skins and discard them.

Step 6

In a blender or food processor, combine the peeled bell peppers, sautéed garlic, canned fire-roasted tomatoes with their juice, red wine vinegar, smoked paprika, cayenne pepper, sea salt, and black pepper.

Step 7

Blend until the mixture is smooth.

Step 8

Add sunflower seeds, bread crumbs, and parsley leaves to the blender. Pulse until the mixture is well combined but still slightly textured.

Step 9

With the machine running, slowly drizzle in the remaining olive oil until the sauce is thickened and emulsified.

Step 10

Taste the sauce and adjust seasoning with additional salt or vinegar if necessary.

Step 11

Transfer the sauce to a bowl or a glass jar. It can be served immediately or stored in the refrigerator for up to a week.

Nutrition Facts

Serving size	1099.5 grams (1099.5g)

Amount per serving	% Daily Value*
Calories	1419

Total Fat 96.70g	124%
Saturated Fat 13.60g	68%
Polyunsaturated Fat 29.00g
Cholesterol 0mg	0%
Sodium 3761mg	164%
Total Carbohydrate 113.80g	41%
Dietary Fiber 29.00g	104%
Total Sugars 33.30g
Protein 31.90g	64%

Vitamin D 0IU	0%
Calcium 372mg	29%
Iron 15mg	81%
Potassium 2702mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 8.8%

Carbs: 31.3%