Serves 1

Hazelnut Romesco Sauce

30 minPrep Time

30 minTotal Time

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  • 1 Medium Red pepper Seeds removed and cut into 4 pieces
  • 1/2 Medium Onion Peeled and cut into 2 wedges
  • 1 Tablespoon Olive Oil
  • 6 Large Garlic Cloves Peeled
  • 1/4 Cup Hazelnuts, toasted
  • 1 Teaspoon Ground Pimenton Hot or sweet depending on preference
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Sea salt
  • 1/4 Teaspoon Freshly ground black pepper
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Sherry Vinegar
  • 1 Tablespoon Flat Leaf Parsley Finely chopped


  1. Heat a large sauté pan over high heat until very hot.
  2. Place Red Pepper (skin side down) and Onion and cook undisturbed until a slight char forms on the bottom of each.
  3. Rotate Onion a quarter turn and slightly blacken the other side
  4. Turn off pan and remove Onion and Red Pepper. Note: you can also roasted the Pepper and Onion over a grill
  5. Let pan cool for 5 minutes, and then add a tablespoon of Olive Oil.
  6. Cook 6 cloves of garlic over medium heat until they start to turn light brown. Remove from heat with the oil.
  7. Add Hazelnuts to pan and roast over medium heat, shaking periodically, for about 5 minutes
  8. Combine Red Pepper, Garlic, Onion, Hazelnuts, Pimenton, Red Pepper Flakes, Salt and Pepper in food processor or blender (note: a blender will typically produce a smoother sauce).
  9. Pulse until herbs and parsley are coarsely minced
  10. Drizzle in Olive and Vinegar
  11. Transfer to bowl and top with Flat Leaf Parsley