I am so excited to share a new magic elixir with you! Romesco Sauce MAGIC ELIXIRS. For those of you who don’t know, Romesco Sauce originates from Catalonia, which is a region of Spain near the Mediterranean.  Traditionally made from a combination of roasted nuts, peppers, garlic, olive oil and spices, Romesco Sauce has been made by fisherman in the area since the 15th century to serve with fish.

I am thrilled to share my version with you.  It is fantastic on so much more than fish!  Add a generous scoop to eggs, blend with Whole30 mayo for a delicious dressing, use as a condiment for roasted chicken, steak, lamb or vegetables.  This new magic elixir is definitely going to take your everyday Whole30 food from ordinary to extraordinary!

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Romesco Sauce MAGIC ELIXIRS (TM) (Whole30)

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  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 min


This versatile Whole30 sauce can be used on anything from eggs to fish to vegetables!


  • 1 large red bell pepper
  • 1 clove garlic, smashed 
  • ½ cup slivered almonds 
  • ¼ cup tomato puree 
  • 2 tbsp flat leaf parsley, chopped 
  • 2 Tbsp sherry vinegar 
  • 1 tsp smoked paprika 
  • ½ tsp cayenne 
  • ½ cup + 1 tsp extra virgin olive oil 
  • ¼ tsp salt, divided
  • ¼ tsp pepper, divided


Preheat oven to 500°F or set on broil. Place red pepper on baking sheet, drizzle with olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper.  Place sheet pan on top rack of oven. Turn after 10 minutes and then every 5 minutes after that.  About 20 minutes total or until charred on all sides.  

Let the red pepper cool in a paper bag, then remove the charred skin and seeds.  

Next, heat a frying pan over medium heat. When hot, place almonds in pan and toast them, until they are golden brown, about 4-5 minutes.  Stir continuously so they don’t burn.   

Place the first everything except the olive oil, salt and pepper into a food processor and blend until finely chopped.  Then, while food processor is running, slowly pour the oil into the bowl.  Add 1/4 tsp salt and 1/4 tsp pepper and pulse until combined well.  You can add more salt and pepper to your taste.

Store in a mason jar in the refrigerator for up to 3 days.