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Sauce Romesco au poivron rouge rôti et huile d'olive

Romesco Sauce with Roasted Bell Pepper and Olive Oil

Recipe from our collection "Maison Orphée's Pantry" collection with Esther Samson

Preparation time: 25 minutes

Yield: 4 servings


 Looking for some pantry inspirations for a new dish to try? Then you'll love our recipe for Romesco sauce.

Made with roasted peppers, fresh herbs, almonds and olive oil, this sauce originated in Catalonia, Spain. It is traditionally served with fish dishes. The recipe calls for fresh oven-roasted red peppers, but this Romesco sauce can be made just as well with commercially canned roasted peppers.

This version also includes delicate extra virgin olive oil - a delicious alternative to the classic tomato sauce. Pair it with any pasta, fish, or meat dish. 




  • 2 red bell peppers
  • 60 mL (1/4 cup) whole unsalted almonds
  • A small bunch of parsley
  • 2 garlic cloves
  • 125 mL (1/2 cup) Maison Orphée delicate extra virgin olive oil
  • 30 mL (2 tbsp.) Maison Orphée red wine vinegar
  • 15 mL (1 tbsp.) tomato paste
  • 5 mL (1 tsp.) smoked paprika
  • 15 mL (1 tbsp.) honey 



    1. Preheat oven to BROIL.
    2. Grill the peppers until the skin is blackened. About 15-20 minutes turning them every 5 minutes.
    3. Remove from the oven and wrap in aluminum foil. Leave to rest for a few minutes and remove the skin from the peppers to keep only the flesh. Alternatively, you can also use store-bought roasted peppers.
    4. In a pan over medium-high heat, toast the almonds for 3-4 minutes until lightly golden. Leave to cool for a few minutes.
    5. In a food processor, combine the red pepper flesh, the almonds, the garlic, the parsley, the tomato paste, the honey, the smoked paprika and the red wine vinegar. Mix well while gradually incorporating the olive oil. Season with salt and pepper to taste.

    Photo credits Le Refuge

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