Romesco Sauce

Romesco Sauce is the duck’s nuts. It takes everything from ‘ho hum’ to ‘shit yeah!’ in a splodge of a spoonful. It’s especially awesome on grilled seafood and pork, or as a healthy dip with veg sticks.




Preheat oven to 225 degrees Celsius

Remove loose papery skin from garlic, but leave the 3 cloves encased in the thicker skin. Wrap the garlic cloves in a small piece of foil

Place the capsicum quarters skin side up on a tray and along with the garlic, roast for 30 minutes, until capsicum skin blisters and blackens

Place the capsicum in a bowl covered in plastic wrap for 5 minutes or so, then when they are cool enough to handle, peel off the skin and remove seeds

While the capsicum and garlic are roasting, gently toast your almonds in a dry frypan (don’t take your eyes off those little suckers!)
throw the toasted almonds into your food processor and whizz to a rough crumb

Squeeze the roasted garlic cloves out of their casing and add this to the almonds along with all other ingredients

Season to taste then give yourself a high five

Tip: Smoked paprika makes all the difference in this sauce, so don’t be a noddy and go get some.


  • 2 red capsicum, quartered
  • 3 cloves garlic
  • 1/3 cup tomato passata
  • 1/2 cup blanched almonds, toasted
  • 1 1/2 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons coconut sugar (optional)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • sea salt and black pepper to taste