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What Is Hazelnut Romesco Sauce?

Romesco is a classic Spanish sauce traditionally made with roasted peppers, nuts, olive oil, and vinegar. This hazelnut romesco leans into that tradition while offering a slightly richer, toastier flavor profile. Roasted red peppers provide sweetness and body, while toasted hazelnuts add depth and subtle earthiness.

Smoked paprika brings warmth, garlic adds bite, and sherry vinegar brightens the entire mixture. The result is a sauce that feels rustic yet refined, textured, vibrant, and endlessly versatile.

It is the kind of condiment that makes simple food taste intentional.

Natural Chef Tips

Blend until smooth but still slightly textured. Romesco should have body and character, not the consistency of hummus. If the sauce feels too thick, drizzle in a touch more olive oil or a teaspoon of warm water to loosen it gently.

Taste before serving. A small splash of sherry vinegar or pinch of salt can sharpen and balance the final flavor.

Nutrition Highlights of Hazelnut Romesco

Hazelnuts are rich in vitamin E and heart-healthy monounsaturated fats. They provide fiber and plant-based nutrients that contribute both texture and nourishment.

Red peppers are packed with vitamin C and antioxidants, while olive oil supports the absorption of fat-soluble nutrients. Garlic contributes natural antimicrobial compounds, rounding out both flavor and function.

This is a sauce that delivers both culinary and nutritional depth.

Why Hazelnuts Add Depth to Romesco Sauce

While almonds are often used in traditional romesco, hazelnuts create a softer, rounder richness. When toasted just until fragrant, they develop a warm nuttiness without bitterness. Removing most of the skins prevents any harsh undertones and allows the natural sweetness to shine.

Blended with roasted red peppers, hazelnuts provide body and subtle creaminess without dairy. The texture should remain slightly rustic, not fully puréed. Romesco is meant to have character.

The Role of Smoked Paprika and Sherry Vinegar

Smoked paprika is essential in romesco sauce. It delivers that unmistakable warmth and gentle smokiness that defines the dish. Choose a high-quality smoked paprika for the best depth of flavor.

Sherry vinegar adds brightness and balance. Its subtle sweetness and complexity prevent the sauce from feeling heavy. If unavailable, red wine vinegar works well, but sherry vinegar offers a more authentic finish.

Together, these ingredients create contrast of sweet and smoky, rich and sharp.

How to Use Hazelnut Romesco in Everyday Cooking

Hazelnut romesco is remarkably adaptable. Spoon it over roasted vegetables or grilled asparagus. Spread it beneath grilled chicken or seared fish. Use it as a sandwich condiment in place of mayonnaise or layer it into wraps and grain bowls.

It also works beautifully as a dip for warm bread or alongside crudités. A dollop stirred into warm lentils or spooned over roasted potatoes instantly elevates the dish.

A single batch can transform multiple meals throughout the week.

How to Roast Peppers and Toast Hazelnuts for Maximum Flavor

If making romesco from scratch, roasting your own red peppers deepens flavor significantly. Roast halved and seeded peppers at 450°F until the skins blacken and blister. Once cooled, peel away the charred skins for a silky base.

Toast hazelnuts just until golden and fragrant. Rub them in a clean kitchen towel to remove most of the skins. This step enhances their natural richness and prevents bitterness from entering the sauce.

These small details elevate the final result.

From the Test Kitchen

Can I make this ahead of time?

Yes. Hazelnut romesco stores well in the refrigerator for up to five days. The flavors deepen as it rests.

Is romesco spicy?

It can be mildly warm depending on the smoked paprika and chili flakes used. Adjust heat to preference.

Can I substitute almonds?

Yes. Toasted almonds may be used for a more traditional variation.

Rustic romesco sauce with roasted red peppers and toasted hazelnuts

Equipment

Food processor

Ingredients

1 cup roasted red peppers jarred or homemade
1/2 cup toasted hazelnuts skins removed
1 garlic clove
1 small roasted tomato or 2 tbsp tomato paste
1 tbsp sherry vinegar or red wine vinegar
2 tsp smoked paprika
1/4 tsp chili flakes optional
2 tbsp high-phenolic olive oil
Mineral salt to taste

Instructions

In a food processor, combine roasted red peppers, hazelnuts, garlic, tomato, vinegar, smoked paprika, and a pinch of salt.
Pulse until roughly blended.
With the processor running, slowly drizzle in olive oil and blend until smooth but still slightly textured.
Taste and adjust seasoning or heat as needed.

Notes

Roast red bell peppers at 450°F for about 40 minutes until skins are blackened. Once cooled, peel off skins.
Toast hazelnuts until golden and fragrant, then rub in a clean towel to remove most of the skins for deeper flavor.

RBK Ingredient Standard

Whenever possible, we prioritize organic, local, seasonal, and transparently sourced ingredients. Learn more about our sourcing approach.

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