Kat’s amazing Romesco sauce

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Red Romesco sauce in bowl


Makes 1 large jar

  • 1 clove of garlic
  • Juice of 1 lime
  • 100g plain cashews
  • 3 tablespoons extra virgin rapeseed oil
  • 1 pinch of Maldon sea salt
  • 480g jar roasted red peppers, drained and rinsed under water

You will need a blender or Nutribullet.


Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes

Kat’s amazing Romesco sauce

I’m not sure how I’ve missed out on a Romesco sauce for 42 years, but clearly I have been seriously missing out. When my gorgeous friend Kat made this recently as a dip for a meat fondue, I asked her to pass me a soup spoon! My goodness! This is almost too delicious for words.
This is my version based on her version of the classic sauce… as far as I can gather it’s a bit like pesto and can have all sorts of combinations of nuts, garlic and peppers. This for me though has the perfect balance of zestiness from the lime and utter buttery creaminess from the cashews. Not too much garlic needed otherwise it will become tart.
Enjoy with ALL sorts… alongside a tart for lunch, spooned liberally over lentils and poached eggs for dinner, drizzled over sirloin steak or chicken breast, used instead of tomato sauce for a speedy homemade pizza or stirred through gnocchi or pasta. Your options are endless…


Place all the contents in a Nutribullet, blender or food processor and blend to a smooth paste.

You can store in an air tight container in the fridge for up to 7 days.



This incrediblyΒ healthful dip can be stored for up to 7 days in the fridge or frozen for futureΒ use.”

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