Ready to dive into the kitchen? Here’s a brief overview: making romesco sauce involves blending wholesome ingredients together until smooth. It’s straightforward and gratifying, trust me.

Start by roasting your red bell peppers. You can do this over an open flame, under a broiler, or in the oven. I often favor the broiler method because it’s quick and easy. Just cut the peppers in half, remove the seeds, and place them skin side up on a baking tray. Broil for about 10-15 minutes, or until the skins are charred and blistered. Let them cool before handling.

While the peppers are cooling, it’s time to toast the nuts. Place the almonds and hazelnuts in a dry skillet over medium heat. Keep an eye on them! Stir frequently for about 5 minutes until they are fragrant and golden. The smell alone will have you drooling.

Once the peppers are cool, remove the skins. Add the roasted peppers, toasted nuts, garlic, chickpeas, water, extra-virgin olive oil, tomato paste, vinegar, smoked paprika, salt, and black pepper into a food processor. Blend everything until you reach a smooth consistency. You may need to scrape down the sides a couple of times.

Taste your sauce. Does it need more salt? A hint of vinegar? This is your moment to adjust flavors to your liking. A great tip is to always start with less and add more as needed.

Once you’ve got the flavors just right, your romesco sauce is ready to shine. You can serve it immediately or store it in the fridge for later. It gets better as it sits, so make it ahead of time if you can!