5 Minute Almond Butter Romesco Sauce is a super simple, all-purpose condiment that pairs well with just about anything. Gluten-free, vegan, and just 6 ingredients!Oh man, friends. I can’t believe it’s taken me this long to share this recipe because it’s been a regular in my rotation for MONTHS. So here is my official apology for holding out on you.
But I hope the deliciousness of this seductively smooth and swanky sauce can make up for it. (Spoiler alert: it will.)Classic romesco sauce typically calls for whole or slivered almonds, but to be honest, my food processor has been on the fritz for a while, so I started using almond butter instead and DAMN—not only does it lend luxurious creaminess, but the overall depth and richness of the sauce is heightened.
There are SO MANY ways to use up this savory sauce: Use as a dip, toss with pasta or your favorite grain, thin it with a little more lemon juice and water to use as a dressing, spread on a sandwich or toast, or spoon it over just about anything charred on the grill. Possibilities are endless!
Here, I used it as the base for a simple raddichio salad with sliced red onion, cucumber, herbs, and lots of feta tossed in some olive oil and red wine vinegar.
And can we please talk about how stunning that raddichio is? I just want to know who gave it permission to be that beautiful.Ready in just 5 minutes, you’ll be rewarded with a bright-smoky-garlicky sauce that can be served immediately or stored in the fridge for up to 2 weeks. It’s one of the easiest ways to elevate weekday meals while slipping in heart-healthy fats and, fat-soluble vitamins, and even a bit of fiber.
Alright, friends—I need to finish packing for my best friend’s wedding this weekend in the Keys! I fly to Florida tomorrow morning but will be back next week with more deliciousness (and hopefully a tan). Cheers.
- 1 (12-oz.) jar roasted red peppers, drained
- 2 Tbsp. unsalted creamy almond butter
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 garlic clove
- ½ tsp. kosher salt
- ½ tsp. smoked paprika
- ¼ tsp. freshly ground black pepper
- Combine all ingredients in a food processor or blender; blend until smooth.
- Refrigerate in an airtight container for up to 2 weeks.