This roasted red pepper sauce has become one of those recipes I make again and again. Since I use jarred roasted red peppers, I can make it any time of year.
The roasted peppers give it a sweet, slightly smoky flavor, while toasted almonds or cashews add depth and make it wonderfully smooth and creamy, without a drop of cream. I serve it with pasta, fish, chicken, or vegetables, and it also makes a lovely dip.
If you’ve ever had Spanish romesco, you’ll notice a family resemblance. This is my quicker, tomato-free take on it.
Of course, you can also roast your own red peppers if you prefer.
Published on September 15, 2026
PREP TIME
5 minutes
COOK TIME
10 minutes
DIFFICULTY
Easy
STORAGE
3 days
I love the balance between the sweetness of the roasted peppers and the rich, toasty flavor of the nuts. Together, they give the sauce plenty of character without stealing the show from whatever you serve it with.
I also love how versatile it is: pasta sauce one day, dip or spread on toast the next.
Roasted Red Pepper Sauce Recipe
A smooth, flavor-packed roasted red pepper sauce made with toasted almonds or cashews. Serve it with pasta, chicken, fish, or vegetables, or as a dip.
6
servings5
minutes10
minutesPour garder la recette visible pendant que je cuisine
Ingredients
1 jar (12 to 16 oz) roasted red peppers
1 large slice of bread or 2 small ones (day-old bread works great)
2 cloves garlic, peeled (or 3 if you love garlic)
1 big handful (about ⅓ cup) of almonds and/or cashews
1 tablespoon apple cider vinegar (or balsamic or red wine vinegar)
4 tablespoons olive oil, plus more to taste
1 pinch salt
Instructions
- Place the bread, garlic, and nuts in a small baking dish. Toast in the oven at 350 to 400°F for about 10 minutes, until golden. Keep an eye on them, since nuts can burn quickly.
- Add the peppers to a blender with about ⅓ to ½ of the liquid from the jar (unless they're packed in oil). Tear in the toasted bread, then add the garlic, nuts, vinegar, and a pinch of salt.
- Blend until smooth.
- Add the olive oil and blend again. The sauce will emulsify, turn a lighter orange, and become creamier.
- If needed, thin the sauce with a little more jar liquid or water, adding it gradually until you get the consistency you like.
- Taste and adjust the seasoning.
Minute Papillote Tip
- When I'm short on time, I skip the oven. I just pop the bread in the toaster and add the nuts and garlic as is (raw garlic is punchier, so you may want to use a little less). That's my super-quick version!
What Kind of Red Peppers Should You Use?
For this recipe, I use jarred roasted red peppers. They let you make the sauce quickly, all year long, with no roasting or peeling required.
If you’d rather roast your own, choose ripe red bell peppers and broil them until the skins are blistered and blackened in spots. Then peel and seed them before blending.
What to Serve with Roasted Red Pepper Sauce
It makes a wonderful roasted red pepper pasta sauce, and it’s just as good with gnocchi.
It’s also delicious with a chicken breast or a mild white fish, simply pan-seared or roasted.
I love it with roasted vegetables too, especially cauliflower, zucchini, or potatoes, or just a spoonful on a grain bowl.
For lunch, it makes a great spread. Try it on a slice of toast with a soft-boiled egg and a green salad on the side.
And for an appetizer, it’s perfect as a dip with toasted bread, crunchy raw veggies, or seed crackers. Set it out next to a bowl of red lentil hummus, and your guests will have two dips to choose from.
A quick note: I’m currently adapting Minute Papillote’s recipes into English, one by one. A few of the recipes linked here are still in French for now, but feel free to take a peek if you’d like a little French practice!
How to Adjust the Texture
It’s easy to get the texture just right while blending. For a pasta sauce, add a little jar liquid or water, a splash at a time, until it’s the consistency you like.
For a dip or spread, go easy on the liquid so it stays nice and thick.
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Frequently Asked Questions
How long does roasted red pepper sauce last in the fridge?
It keeps for up to 3 days in an airtight container in the fridge. It tends to thicken a little as it chills, so give it a good stir before serving.
Can you freeze roasted red pepper sauce?
I don’t recommend it, because the texture doesn’t hold up well. The emulsion tends to separate, and the sauce loses its smoothness once thawed. That said, it’s perfectly safe to freeze. It’s really just a matter of texture.
Can you make this sauce with fresh red peppers?
Yes! Broil them until the skins are blistered and blackened in spots, then peel and seed them before adding them to the blender. About 3 large bell peppers will replace one jar.
Can you make this sauce gluten-free?
Yes! Swap the bread for a slice of toasted gluten-free bread, or even a plain rice cake. The result won’t be exactly the same, but it’s still delicious. The bread adds a bit of flavor, but its main job is to give the sauce body, and either option does that nicely.
Is this the same as romesco sauce?
I’ve been asked this before! Not quite, but they’re close cousins. Traditional romesco from Catalonia is made with dried ñora peppers, roasted tomatoes, and almonds or hazelnuts. My version skips the tomatoes and uses jarred roasted red peppers, a bit like Jamie Oliver’s “cheat’s romesco.” It’s quicker to put together and a little sweeter.
