Our favorite Roasted Red Pepper Sauce! Top it on eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. YUM.
Roasted Red Pepper Sauce
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This sauce is the bomb, I’ve made this recipe a gazillion times for the Medi-Bowl on this website. I’ve used leftovers on wraps, over chicken, pita chips. It’s ridiculously delicious.
Stephanie S.
Roasted Red Pepper Sauce to the rescue of everything!
Eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. Whatever you’re eating, this sauce will wake it up.
Check Out Our Video For Roasted Red Pepper Sauce
It is 5-ingredient basic, but you wouldn’t know that from the taste.
Fresh garlic, lemon juice, and roasted red peppers build up the flavor base, while the almonds and olive oil make for that silky-meets-textured feel that is reminiscent of magic green sauce. Colorful, zippy, salty, and just the right amount of texture – yeah. This sauce is bomb dot com.
Per the usual – everything goes in:
And roasted red pepper sauce comes out:
Quick brainstorm sesh for things to enjoy this sauce with:
- Sandwiches.
- Burgers.
- Wraps.
- Pizza.
- Eggs – like dolloped on a fried egg, mixed into scrambled eggs, you get the idea. Personally my fave.
- Salads.
- Grilled chicken.
- Grilled shrimp.
- Grilled vegetables. SO GOOD.
- Mediterranean veg bowls, like so.
- Mediterranean-ish fries, like so.
Are you feeling this with me right now?
Roasted red pepper sauce! We adore you.
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Roasted Red Pepper Sauce
- Total Time: 10 minutes
- Yield: 2 cups (8 servings – 1/4 cup each) 1x
Description
Our favorite Roasted Red Pepper Sauce! Top it on eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. YUM.
Ingredients
Scale
- 1 16-ounce jar roasted red peppers, drained
- 1/2 cup olive oil
- 1/2 cup almonds
- 1 clove garlic
- 1/2 teaspoon coarse salt (more to taste)
- juice of one lemon
- a small bunch of parsley (optional)
Instructions
- Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
- Cover everything in your life with this shockingly good sauce.
Notes
VEGAN: No adaptation needed.
GLUTEN FREE: No adaptation needed.
FREEZABLE: Yes.
KEEP IN THE FRIDGE: About one week.
- Prep Time: 10 minutes
- Category: Sauce
- Method: Blend
- Cuisine: Mediterranean-Inspired
Keywords: roasted red pepper sauce, red pepper sauce, mediterranean red pepper sauce
Dollop This Red Pepper Sauce On:
Mediterranean Quinoa Bowls
Mediterranean Street Cart Fries
Lentil Greek Salad
Sunshine Lentil Bowls
Life-Changing Soft Scrambled Eggs
One More Thing!
This recipe is part of our Sauces That Make Everything Better roundup. Check it out!
May 14, 2019
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Never used almonds in a sauce. this looks like an excellent recipe. Great idea with the sauce-week by the way.
So good!!! I put this amazing sauce under wilted spinach and a sauteed fillet of Sol. It was just what I was looking for.
Bonus- my fiance loved it! I never saw him eat vegetables and fish so fast.
Could I use ground flax seed instead of almonds?
We haven’t tried this before, but it’s worth a shot!
I made the sauce last night with Pepitas instead of almonds. My husband has an allergy to almonds. It was phenomenal. This will definitely become a staple. I made it to go along with your Mediterranean bowl recipe.
So glad you enjoyed this, Beth! Pepitas sound like a great sub!
Would pepitas or sunflower seeds be a good substitute for the almonds? We have nut allergies at my house but this sounds too good to skip over!
I’m also allergic (almonds & walnuts) and would love to find something I could substitute. So many recipes call for almonds!
AKA, pretty much exactly the same recipe as Romesco sauce, minus the tomatoes. It in indeed yummy, but is it worthy of calling it a whole different “recipe”?https://pinchofyum.com/romesco-sauce
Yeah, but if someone googles red pepper pasta sauce, the romesco sauce may not come up.
Lol LMW, a Google search of red pepper sauce will definitely give you romesco sauce
This sauce is the bomb, I’ve made this recipe a gazillion times for the Medi-Bowl on this website. I’ve used leftovers on wraps, over chicken, pita chips. It’s ridiculously delicious.
Oh wow this looks absolutely delicious! And super simple too! I’ll definitely be trying this out because I think it would be delicious in a buddha bowl.
Emily | Snippets of Emily’s Life xx
Do you have any recommendations for a liquid besides the lemon? I’m allergic to citrus unfortunately.
You can just omit it!
Thank you!
If I click on P for Pinterest I get your boards and have to search for the recipe I want. This feels like “click .& bait” and I am tired of wasting my time
If you click at the “P” for Pinterest at the very top of the page, it takes you to the main Pinterest page for pinchofyum.
If you want to save this particular recipe to your Pinterest, just click on one of the pictures in the recipe, and then it brings up the usual Pinterest page with just that picture & the recipe name, and you can pick what board you want to save the pin to.
Hi Jay! If you’d like to pin a specific recipe, you can click the banner on the bottom of the first image in the post that says “Click here to Pin this recipe” – this will allow you to Pin the current recipe you’re on!
that is one of the most amazing versatile sauces I have ever seen!! And I love the flavour roasted red peppers give! (:
Thanks for the recipe! Looks and sounds amazing. Just wondering what the drained weight of the peppers would be? I can’t get roasted canned peppers so was hoping to roast my own 🙂
Hi. This sounds amazing! How long would it keep in the fridge?
Never mind, I just saw the answer 🙂
YUM. I think I would pour this sauce on EVERYTHING once I try it out!
Thankful to you for this update. I always like to read posts that shares useful information.
This looks amazing! Any ideas for leaving out the oil? Maybe some broth or water?
It won’t emulsify quite the same, so we’d recommend sticking with the olive oil. You can definitely give water a try though!
Excellent taste us in a stir fly with shrimp. Will use in various dishes, sauce is so flexible.
Hi I’m wanting to make this sauce to use with homemade gnocchi. Would that work ? And would cashews instead of almonds be ok?
Thanks and love your recipes
Hi Mary! It should work, but will be a bit different flavor and texture compared to the almonds. If you like the taste of cashews though, then we say got for it!
Excellent recipes, Also the website is awesome.
Hi Lindsay! I’m super excited you created a recipe for this sauce because I was at a wedding recently that served vegan options … they did grilled stuffed red peppers (they were stuffed with some kind of quinoa/veg mix) and topped with a romesco sauce, which seems very similar to this. I’ve been looking to recreate those, and I daresay I’ll use your roasted red pepper sauce. Thanks.
This sauce is an absolute winner. Simple, easy and so versatile. Thank you.
Never tasted anything like this before. Made it as a dip for focaccia. Did not have almonds but I did have almond flour which seemed to do the thickening nicely. Came together very quickly. Impressive.
Ooh this is a great idea. I don’t have almonds but I have almond flour and almond butter. How much flour did you use?
Delicious! I didn’t have roasted peppers in a jar, but has wilted peppers that needed to be used. So I roasted them with onion and some pieces and olive oil in the oven for 25 minutes at 450 degrees. And then I mostly followed the recipe and it turned our great!
Yum! Sounds delicious, Amanda!
Do you think I could substitute cashews for almonds?
Yep, we think this should work!
This is such a great recipe. So creamy and sweet. It is going over everything
🙂
Hi just wondering if you’ve tried freezing this sauce and if it holds up ok?
Yep! It holds up well!
Hi, on the video, you use slivered & peeled almonds, but on recipe, not. Which should I use?
Thanks,
Helen
Either will work here. 🙂
Thank you!
I have made this sauce many times. I used a Mediterranean spice mix and put it on fish. Then a side of pasta. Cooked the fish. Then drizzled the sauce on the fish and pasta. Finished it with a crumble of Queso Fresco. I did add about a tablespoon of Siracha. So good!
Sounds delicious, Carol!