Romesco Sauce with Almond Flour and Chopped Almonds

Total Time:
40 minutes
6 servings, 125 gram portions (1/2 cup)
Skill Level:


Sauce Ingredients
  • 38g Roasted Almonds no salt
  • 134g fire roasted red pepper, minced
  • 122g almond flour
  • 297g diced tomatoes (in juice)
  • 58g sauteed onion, minced
  • 19g sherry vinegar 70 grain
  • 12g garlic, pureed
  • 1g red pepper flakes
  • 16g olive oil
  • 8g lemon juice concentrate
  • 5g salt
  • 81g water
Garnish ingredients
  • Chopped toasted almonds, as desired



Preparations Instructions:
  1. Chop roasted almonds into small dice; set aside.
  2. Place remaining ingredients in food processor and pulse until just combined.
  3. Pour into 4 qt size pot. Heat up slowly on the stove top, until mixture reaches a rolling boil. Reduce heat to simmer.
  4. Spoon over pasta, meats or vegetables. Sprinkle additional toasted chopped almonds on top as desired.
Shelf Stable Version:
Check pH to ensure its below 4.6 (following FDA acidified food regulation).
  1. Adjust pH with citric acid or lemon juice concentrate if pH is below 4.6.
  2. Heat product up to temperature 185F — 220F (depending on final pH, processing procedures).
  3. Hot fill into jars, pouches, containers.

Refrigerated Version (shorter shelf life):
Check pH for quality and flavor purposes (4.2 to 4.7 range).
1. Heat product up to temperatures of 185F — 220F.
2. Cool quickly following food service cool down procedures (rapid cool down on ice).
3. Store refrigerated.

Created by Rachel Zemser, food scientist, on behalf of the Almond Board of California

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