Yellow Romesco & peppers

Yellow Romesco is the perfect summer sauce for your grill-evening. Serve it with grilled veggies, bread or meat and add freshness and colour to your meal.

Yellow romesco sauce topped with green salad in a bowl



  • 2 yellow bell peppers

  • 5 spoons of almonds

  • 1 slice of “old” bread

  • 3 garlic cloves

  • 2 peaches

  • ½ tablespoon paprika

  • ½ tablespoon sherry vinegar

  • olive oil, salt and pepper


  • 3-4 celeriac

  • ¼ fennel

  • leaves from the celeriac and fennel

  • Olive oil, lemon, salt and pepper


  1.  Put the yellow bell peppers in the oven for half an hour. The bell peppers must be black. Put them in a bowl and cover them with a lid or cellophane. Let them rest for 15 min. and then peel off the skin.

  2. Cover your garlic cloves in oil and fry them. They need to get a little colour. Then put them in a blender. Now tear apart the bread and fry it in the same oil, once crisp, put them in the blender as well.

  3. Dry roast your almonds and put them in the blender with the skinless bell peppers, the 2 peaches (you can grill them a bit before but it’s not necessary), paprika, sherry vinegar, salt and pepper. Blend and add a little oil till you think the consistency is right. Remember to taste is as you go!

  4. You can use this Romesco for many things but I used it as the bottom of a salad. Here you have to fry some celeriac in oil until they get a little colour. Mix it with fennel cut by mandolin, chopped fennel and leaves from the celeriac. Put in on top of your Romesco and add a little lemon, olive oil, salt and pepper. Now you’ve just fixed yourself a salad on top of a Romesco, nice!

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