Romesco sauce

Makes one small pot


  • 3 whole deseeded sweet pointed red peppers
  • 3 tablespoons unsweetened tomato paste
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon smoked mild paprika
  • 1 tablespoon fresh lemon juice
  • 1/2 cup almonds (ideally activated)
  • 3-4 tablespoons extra virgin cold pressed olive oil
  • Generous pinch mineral rich salt and black pepper


Deseed and remove the stalk of the peppers, cut into chunks and place on a baking tray lined with parchment paper at 200C for 20-25mins until lightly browned.

Remove from the oven. Add the peppers and all the other ingredients to a food processor and pulse until you have a smooth (ish) sauce with some texture. You can add more olive oil if you prefer a smoother consistency. Transfer into a ceramic or glass container and store in the fridge for up to 5-7 days.