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Romesco Vinaigrette


This rich, nutty dressing from chef Geoffrey Zakarian’s book, My Perfect Pantry, is based on a traditional Spanish red pepper sauce. The vinaigrette works beautifully with hearty bitter greens.

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Romesco Vinaigrette 0 Picture


  • 1/4 cup roasted almonds
  • 1/4 cup basil leaves
  • 1/4 cup tarragon leaves
  • 3 drained piquillo peppers
  • 2 tablespoons sherry vinegar
  • 1/2 garlic clove
  • 1/3 cup water
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Torn chicory, for serving


Servings 1
Cooking time 10mins


Step 1

In a food processor, puree the almonds with the basil, tarragon, piquillo peppers, vinegar and garlic until a paste forms. With the machine on, gradually add the water and olive oil. Season with salt. Toss the dressing with chicory.

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