Romesco Sauce

Toasted pecans add a Southern twist to this rustic puree of roasted peppers, garlic, and olive oil. We love it on anything grilled. Or try it tossed with hot cooked pasta or spread on a crusty baguette. 

Romesco Sauce
Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Hands On Time:
15 mins
Total Time:
15 mins
1 cup


  • 1 (12-oz.) jar roasted red bell peppers, drained

  • 1/3 cup chopped toasted pecans

  • 2 garlic cloves, sliced

  • 2 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground red pepper


  1. Process all ingredients in a food processor until smooth.

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