Brava Romesco Sauce

Brava Romesco Sauce

A complement to any Brava Combo


Serves 4

Active Time:

~3-12 min

Total Time:

~13-22 min

About this Recipe

A Spanish-inspired sauce we love for its rich flavor and versatility. An equal opportunist, it goes great with veggies (like cauliflower) and proteins alike. We’ve even been known to eat it by the spoonful on its own!


  • 3 large roasted red bell peppers (or 8 oz jarred, drained)
  • 1 garlic clove, smashed
  • ½ cup blanched hazelnuts, toasted
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked or sweet paprika

From Your Pantry

½cup extra-virgin olive oil

kosher salt and freshly ground black pepper


blender or food processor

Brava metal tray

Nutrition Information

Allergens: Tree nuts (Hazelnuts)


  • Starter
  • Vegetarian
  • Dairy Free
  • Gluten Free
  • Keto
  • Metal Tray
  • Nuts
  • Paleo
  • Recipes
  • Sauce
  • Serves 4
  • Sides
  • Vegan
  • Vegetables

  1. step


    • Place bell peppers in Zone 2 of Brava metal tray.
    • Slide metal tray into bottom shelf.
    • Press green button to continue.
    • Note: You will flip bell peppers after 5 minutes.
    • Once Brava notifies you, flip peppers and roast 5 minutes more.
    • Using a paper towel, peel roasted peppers and discard seeds.
    • Add bell peppers, garlic, hazelnuts, sherry vinegar and paprika to blender or food processor; pulse until ingredients are very finely chopped.
    • With motor running, slowly add oil; process until smooth.
    • Season with salt and pepper.