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Spanish Romesco Sauce

Want a simple sauce that can be used on seafood, chicken, or veggies, as a base for soup, or as a savory spread on a slice of rustic bread or crackers? Look no further than romesco sauce! Originating in Northeastern Spain, it's a tasty combination of roasted red peppers, tomatoes, ground almonds, garlic, olive oil and red wine that's made in a jiffy in your food processor.


1/4 cup blanched whole almonds or almond slivers

1 head garlic

1 slice stale bread

3 Tablespoons tomato paste

2 large roasted red peppers (canned or roasted over a gas flame on your cooktop)

1/2 cup extra virgin olive oil

1/4 cup ACADÉMIE Wine Blend #2

1/4 cup water

1/4 tsp red pepper flakes (optional)

Buy the wine for this recipe by clicking here


Place garlic on baking sheet and drizzle with a bit of olive oil, then roast in oven (or toaster oven) for 20 minutes at 300F degrees or until garlic is soft.

While garlic is roasting, place almonds in food processor and process until finely ground.

Pour a tablespoon of olive oil into a small frying pan and fry bread until both sides are browned. Remove from pan and allow bread to cool.

Once bread is cooled, tear into small pieces and process with the nuts. Add tomato paste and roasted peppers and continue to process. Squeeze roasted garlic from the skins into the processor and process until ingredients are a thick puree. While processor is running, slowly drizzle in the olive oil, wine and water. Add salt and red pepper flakes to taste.

This recipe makes about 2 cups of sauce; it will keep in the fridge for 7 days.

45 minutes

2-3 servings

ACADÉMIE Kitchen Creations