Green Romesco Sauce Recipe

I recently tweeted about my recipe for muhammara, this sumptuous Middle-Eastern dip of roasted bell peppers and walnuts that I wish more cooks knew about. This prompted Pami Hoggatt, of A Crust Eaten, to remark that it looked similar to Spanish romesco sauce.

Salsa Romesco is most commonly a sauce of roasted peppers, mixed together with nuts, olive oil, and vinegar.

I was very pleased that she did, for romesco sauce had somehow flown under my radar all this time and I was delighted to make its acquaintance: a Spanish specialty from Catalonia, salsa romesco can take on various guises, textures and flavorings, but it is most commonly a sauce of roasted peppers mixed together with nuts, olive oil, and vinegar. Different recipes will add different ingredients to that basic formula, but that’s the gist of it.

Pami pointed me to the recipe that she herself uses, and coincidentally, right around the same time The Kitchn ran a cute tiny video for what they appropriately call their “happy sauce”, which is in fact a romesco sauce.

I happened to have a collection of tiny bell peppers in various shades of yellow, green, and black-eye green sitting in my fridge, and it didn’t take long for me to enroll them into this wonderful green romesco sauce.

Small bell peppers

Like most people, presumably, I tend to prefer red bell peppers because they are sweeter, but I was pleased to make this sauce with green bell peppers as I think their subtle notes of bitterness form a beautiful alliance with the rounder flavors of the almonds.

And what are the possible uses for this gorgeous sauce? Well, you can use it as a dip or spread, naturally, but you can also plop a large spoonful onto a big bowl of greens and grains as TheKitchn suggests, you can serve it with fish or shellfish, and it will flatter any kind of cooked vegetable — I’m thinking broccoli, potatoes, or green beans.

Join the conversation!

Have you ever heard of, had, or made romesco sauce? And what color bell pepper do you generally go for?

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Green Romesco Sauce Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes about 1/2 cup; double or triple as needed.

Green Romesco Sauce Recipe


  • 2 medium green bell peppers, about 400 grams (14 ounces) total
  • 70 grams (1/2 cup) whole almonds, preferably roasted (substitute or mix 'n match other nuts, such as hazelnuts, pine nuts, cashews, etc.)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 good handful fresh cilantro or flat-leaf parsley leaves
  • 2 cloves garlic
  • 1 teaspoon smoked paprika, preferably hot (I've also used ground chipotle pepper to good effect; add to taste)
  • 1/2 teaspoon fine sea salt


  1. Roast the bell peppers, removing stem, skin, and seeds, and let them cool completely. You can also use jarred or frozen roasted bell peppers; I don't recommend canned as I find they taste like metal.
  2. In the bowl of a food processor or blender, combine all the ingredients. (You can also work in a regular bowl with a stick blender.) Process until completely smooth. Taste and adjust the flavor with a touch more salt, lemon juice, or paprika, as needed.
  3. Serve immediately, or transfer to an airtight container in the fridge and keep for up to 4 days.


The flavors develop overnight, so make this ahead if you can.

Green Romesco Sauce

  • Pami Hoggatt

    That looks great! Will have to try this version! Thanks for the mention.

  • Madeleine Morrow

    Would never have thought of using green peppers – hardly ever buy them in fact. I first ate romesco sauce in Barcelona, served with grilled calcots. It is such a delicious and versatile sauce. Will try out this version. Thanks

    • I had to look up what calçots, and now that I know I can imagine how well it must have paired with the sauce!

      • la ninja

        hi there,

        calçots are just delish and romesco is, traditionally, the sauce to dip them in. however, and risking being the party pooper, you need a special sort of pepper for real romesco. this little peppers are called nyores and if you cannot find them where you are, you could try and substitute them with similar ones. red ones, though, as tobacco is on the spicy but sweet side.

        here’s a couple of links:

        son (the catalan ninja ;) )

        • la ninja

          when autocorrect says *tobacco I say romesco ;)

        • Not a party pooper at all! Thanks for the info. We have such a limited selection of peppers — basically, one variety, three colors — on French markets, but we have to make do with what we have. ;)

  • Gerlinde de Broekert

    I will make this sauce with red or yellow peppers since green ones don’t agree with me. I enjoy enjoy reading your blog.

    • Good point — some people find the green ones a bit harder to digest, though in my experience roasting and removing the skin improves all bell peppers on that front.

  • Shivangni

    Again very India friendly “dip” would call it european chutney at home though. Except virgin olive oil & roased pepper have everything in my fridge, so will try it out today iteslf.

    We like spicy food so perhaps thats the reason we tend to consume green bell peppers, just fry them with potatoes, chopped tomatoes, salt & termeric. Potates take on the lovely flavour of capsicum.

    • I tend to think of chutneys as being necessarily chunky — am I wrong to think that? And that potato and pepper fry-up sounds so good!

      • Shivangni

        No you wouldn’t be wrong really cause certain regions do have chunky chutney’s, but we in Jammu& Kashmir have both chunky eg grated salted raddish with coarsly ground walnuts in curd, but cilantro or mint chutneys tend to be smooth & well ground into paste

  • Annabel Smyth

    This and the muhammara you posted some days ago, both look good. I haven’t tried either, but plan to, particularly this one as I have yet to buy pomegranate molasses. I think a lot of vegans have trouble finding decent sandwich fillings – there is only so much hummus one can eat, after all – and these two will add considerably to the repertoire. Not that I am vegan, but sometimes I have a vegan day for self-discipline reasons…..

    • You’re right, both make superior sandwich fillings! As for the pomegranate molasses, its role is to bring a bit of sweetness and a bit of tartness, so you could use a mix of honey and lemon, or a mix of honey and balsamic vinegar instead.

  • Jamie | Jamie’s Recipes

    I love muhammara and am tempted to slather it on everything. I can’t believe I never gave any thought to using other peppers. Romesco sounds amazing!

    • Indeed, I’m still looking for things muhammara *doesn’t* go well with. :)

  • Madonna Ganier-Yancey

    That looks delicious. I think know what I’m doing with the last of the bell peppers in my garden. Do you if the sauce freezes well? I think it would be something nice to have in the freezer for those cold months when grocery store peppers look terrible and taste even worse.

    • Ha! Hershey pepper! How very American. ;)

      I’ve never tried freezing this, but I know roasted peppers freeze well and pesto freezes well, so I should think this sauce would too. Great idea!

  • Posie

    Hi Clotilde – we made this for our family recently to great success! This evening we’ll make the Muhammara for my mother and her twin sister’s “post birthday” lunch tomorrow. If it’s as tasty as the green Romesco sauce, it may not make it to the table!!

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