Sweet Pointed Pepper Romesco

Difficulty: Simple
Serves: 5


900g Crescendo® Sweet Pointed Pepper

1 tbs olive oil

Sherry vinegar to taste

½ cup of almonds, toasted

Chives and parsley to taste

Handful of basil

Salt to taste

Try this unique twist on a classic Romesco made with our flavorful Crescendo® Sweet Pointed Peppers.


  1. Preheat the oven to 425o F on convection
  2. Toss whole peppers in olive oil, and place in the oven for 45 minutes. The skin should be slightly brown and releasing from the flesh of the pepper
  3. Place browned peppers in a bowl with plastic wrap over the top until the peppers have cooled down; then peel off the skin and remove the seeds.
  4. Add the pepper and remaining ingredients into a food processor, and purée until smooth


This is great as a dip, sauce for fish, or a spread for toast.