Looking for a new sauce, dip or condiment? Green romesco is this summer’s secret weapon. Bright and bold, it combines the grassy heat of green peppers, parsley and chilli with a creamy almond base and a whisper of cumin. It lifts barbecued meats, vegetables and simple weeknight meals with vibrant flavor.
If the green romesco feels like the Hulk, the classic red romesco is the original icon — sweeter and smokier thanks to roasted red peppers and paprika. Both versions follow the same basic technique, but deliver distinct flavor profiles: red is rich and smoky; green is herbaceous, fresh and aromatic. Each is extremely adaptable, working equally well with grilled proteins, roasted vegetables and as a lively table condiment.
Condiments really come into their own as the weather warms. We eat more salads, fire up the grill more often and look for ways to add flavor without excessive oven time. A well-made sauce or dip transforms simple ingredients into satisfying meals, and green romesco is one of those small additions that has an outsized impact.
I’m a fan of pestos, creamy dips and punchy dressings alike — everything from Tuscan kale pesto to green goddess or a quick blender salsa. What I love about these kinds of recipes is that they are easy to prepare, don’t require standing over a hot stove and instantly elevate whatever they’re paired with. Green romesco ticks all of those boxes and is my current obsession for summer entertaining and weeknight dinners.
What is romesco sauce?
Green romesco? Yes — this version is a fresh twist on the classic Catalan romesco, which is typically red thanks to roasted red peppers and smoked paprika. Both styles begin the same way: peppers are roasted until they have collapsed and softened, then blended with olive oil, vinegar and nuts to create a thick, flavorful sauce.
Where the red romesco leans into sweetness and smoke, the green variant is bright and herb-forward. It uses bitter green peppers, parsley and a green chilli for a fragrant lift, with almonds adding a smooth, nutty body and cumin introducing a warm, earthy note. Originally developed to accompany white fish, romesco’s versatility has seen it paired with everything from chicken and pork to roasted cauliflower and simple potatoes.
Recipe Tips and Notes
- Use pointed green peppers when possible — they roast quickly and have a thin skin that softens nicely.
- Green bell peppers are an accessible alternative and work well if pointed peppers aren’t available.
- Roasting times vary with pepper size and type, so check them from the 30-minute mark onward.
- Peppers are done when soft and collapsed — thin-skinned pointeds usually take about 30 minutes; bells may take 40–45 minutes.
- One green chilli gives a mild, pleasant kick; add a second if you prefer more heat.
What goes with it
Romesco is tremendously versatile. The red classic often pairs best with white meats and firm fish, but the green, grassy version matches beautifully with richer, earthier proteins. Try it with grilled pork tenderloin or a charred steak — think of it as a thicker, herb-laced chimichurri. It’s equally at home spooned over grilled chicken, spread inside a burger bun with halloumi or beef, or used as a condiment on a barbecue table.
Vegetarian options abound: drizzle it over fried or poached eggs, use it as a dip for roasted new potatoes or thick-cut chips, or serve it alongside whole roasted vegetables like cauliflower, aubergine or mixed peppers. It also brightens salads, grain bowls and mezze plates. Serve romesco at room temperature or chilled straight from the fridge.
Storage and leftovers
Green romesco keeps well and benefits from sitting for a day as the flavors meld. Store it in an airtight container in the refrigerator for up to five days. The heat from the chilli may intensify over time, so you may notice a stronger kick after a day or two. You can also freeze portions in ice cube trays and thaw as needed for convenient single-serving sauces.
More Mediterranean-inspired condiments
- Smoky baba ghanoush
- Muhammara
- Classic hummus with roasted chickpea topping
- Tuscan kale pesto
Green Romesco Sauce
Equipment
- Roasting pan or oven tray
- Food processor or high-speed blender
Ingredients
- 350g / 12oz green peppers, not spicy
- 1 green chilli
- 1 tbsp olive oil
- 50g / 1/2 cup almonds
- 50g / 2oz parsley, leaves and stems
- 1 tbsp sherry vinegar
- 1 tsp cumin
- 4 tbsp olive oil
- 1/2 tsp salt
Instructions
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Preheat the oven to 200°C / 400°F. Place the whole green peppers and the green chilli on a roasting pan and drizzle with 1 tablespoon of olive oil. Roast for 30–40 minutes until the peppers are very soft and have collapsed. Thin-skinned pointed peppers will take about 30 minutes; green bell peppers can take 40–45 minutes. Check at 30 minutes and adjust as needed.
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Remove from the oven and cover the peppers with a kitchen towel to steam and cool slightly. When they are cool enough to handle, remove the seeds and the stems. You can peel the skins if you prefer a silkier texture, but it is not essential.
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In a food processor, combine the roasted green peppers and chilli, almonds, parsley (including tender stems), sherry vinegar, cumin, 4 tablespoons of olive oil and 1/2 teaspoon salt. Process until smooth, scraping down the sides as needed. Taste and adjust seasoning. Set aside until ready to use.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.