Recipes

Nut-Free Romesco Sauce (with Sunflower Seeds)

Rich, smoky and full of flavour, this nut-free romesco swaps almonds for toasted sunflower seeds. It’s a brilliant alternative that’s more affordable, allergen-friendly and just as satisfying.

Roasted vegetables bring depth and sweetness, while smoked paprika and sherry vinegar deliver that classic romesco punch. Spoon it generously over grilled vegetables, fish, chicken or folded through grains.

Makes

approx. 700–800g

Ingredients

100g sunflower seeds
3 ripe tomatoes
3 red peppers
3 onions, peeled and quartered
3 garlic cloves
50ml olive oil
Zest of 1 lemon
1 good pinch smoked paprika
1 pinch freshly ground black pepper
Sherry vinegar, to taste
Salt

Method

Toast the seeds

Preheat the oven to 170°C. Spread the sunflower seeds on a tray and toast for 10 minutes until lightly golden. Remove and leave to cool.
Roast the vegetables

Increase the oven to 220°C. Place the tomatoes, red peppers (stems left on for extra flavour if you like), onions and garlic on a roasting tray. Season with a pinch of salt and roast for 35 minutes until soft, blistered and caramelised.

Remove the peppers’ stalks and as many seeds as possible once cool enough to handle.
Blend

Add the roasted vegetables to a food processor or blender with the toasted sunflower seeds, olive oil, lemon zest, smoked paprika, and black pepper. Blend until combined but still lightly textured.
Finish

Finish with sherry vinegar and salt to taste.

To serve

Be generous. Romesco brings smoky sweetness, gentle acidity and real depth — perfect alongside roasted vegetables, grilled fish or as a bold sauce for plates and platters.

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Nut-Free Romesco Sauce (with Sunflower Seeds)

Ingredients

Method

To serve

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