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Walnuts add flavor, texture and heart-healthy goodness to this nutty roasted pepper sauce. It's delicious as a dip, pasta sauce, sandwich spread and even when paired with roast meats—you'll want to try it on everything.

Watch Culinary Producer Grant Melton make it with Rach in the video above.


  • 1 cup walnuts
  • ⅓ cup olive oil
  • 2 cloves garlic, thinly sliced or grated
  • 2 tablespoons tomato paste
  • One 12-ounce jar roasted piquillo or red peppers, drained
  • 2 pickled cherry peppers
  • ¼ cup sherry vinegar
  • 1 tablespoon honey , or light agave
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper


Serves: 2 cups


Preheat oven to 350˚F. Place walnuts on a small sheet tray and toast in the oven for 8 to 10 minutes. Let cool.

Put olive oil in a small skillet over medium-high heat. Once oil is warm, add garlic and tomato paste and stir until just fragrant, about 1 minute. Remove from heat and let cool.

Once nuts and tomato-garlic oil have cooled, add them to the bowl of a food processor with the roasted piquillo peppers, cherry peppers, sherry vinegar, honey, salt, smoked paprika and cayenne. Process until smooth, about 1 minute; scrape down sides, then run machine for 1 minute more.

Romesco can be made ahead of time and refrigerated for up to 1 week.