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Romesco dressing

Updated: Aug 11, 2021

Romesco dressing is an absolute winner when it comes to garnishing fish or meat and a great addition to any veggie and vegan meals. Its spicy, rich in flavour and smokey! What else can you ask for?

Here’s a full proof recipe I learnt whilst working at Noble rot from my mate Myles Donaldson.

Serves 4


100g roasted salted almonds

1 roasted red peppers (peeled and deseeded)

100g piquillo peppers (peeled and deseeded)

75g sundried tomatoes

25ml red wine vinegar

100ml olive oil

1 lemon juiced

1 red chilli

½ tbsp sweet smoked paprika

1 garlic clove



1. Pulse almonds in a blender till coarsely ground and set aside

2. Weigh out vinegar, oil and lemon juice in a jug.

3. Blend peppers, tomatoes, garlic, chilli and smoked paprika to a smooth consistency.

4. Add oil, vinegar lemon to the blender and whizz.

5. Add the whizzed up peppers to the almonds, mix with a spoon till combined and taste for seasoning.

If you make this cake tag us on social media using #damsonjellyacademy or tag us in your stories @damsonjellyacademy. We LOVE to see it.


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