What's The Difference Between Pesto And Romesco?

While pesto and romesco are quintessential Mediterranean sauces with plenty of similarities, they taste entirely different and cannot substitute for one another.

Romesco is to Spain what Pesto is to Italy

Sometimes called "Spanish pesto," we're such big fans of romesco that, put it this way, if we're not making pesto, we're almost certainly making romesco. While the Italians prefer to keep the recipe for their beloved pesto within stringent parameters, the Spanish are far more relaxed. You'll find that romesco varies so much throughout the country that it's almost a sauce that refuses to be pigeonholed, and we love it even more for it.

Your biggest conundrum is deciding which type of pepper to use.

Both romesco and pesto use their countries' world-class olive oil and garlic, and in the case of Sicilian pesto, tomatoes, too. Traditionalists argue that true romesco must be made using dried, rehydrated ñora peppers (or, at the very least, piquillo or choricero peppers). Outside of Spain, though, where the availability of different kinds of peppers is limited, red bell peppers have become the norm.

Romesco and paprika: another hotly contested decision

Paprika almost always appears in romesco, although debate rages over whether it should be the sweet, smoky, or hot variety. Either way, paprika gives romesco a different vibe from pesto.

Other ingredients found in some romesco sauces

Depending on the region, breadcrumbs or chickpeas may be added to give the sauce extra body. Some recipes suggest using hazelnuts rather than almonds. Others recommend parsley, lemon juice, onions, and even cumin.

While pesto's undisputed life partner is pasta, romesco's is BBQ. The fishermen of Tarragona in Catalonia honed the sauce over many years to add a fresh, punchy flavour to their daily catch. If you've never eaten romesco with barbecued sardines or mackerel, we urge you to try it.

The following recipe is a good starting point for romesco sauce, but we urge you to experiment and adjust quantities or ingredients to create your own signature sauce.

Romesco sauce recipe for four servings

Ingredient	Quantity
Roasted red peppers	120g
Sun-dried tomatoes	60g
Almonds	60g
Sherry vinegar	10g
Roast garlic	7.5g
Paprika*	6g
Cayenne	2g
Salt	2g
Oil**	as needed

* You have a few options when it comes to paprika. We love the chorizo vibe of pimentón (sweet, smoked paprika), although others prefer hot, spicy paprika or plain-Jane paprika. You chose your favourite.

** If you have followed the recipe to the letter and are using sun-dried tomatoes, you can loosen the sauce with a little of the oil in which the tomatoes come packed. Otherwise, stick to tradition and use olive oil.

How to make romesco

We like to roast our bell peppers for the best results because the supermarket versions don't have the same smoky taste as freshly grilled peppers. It's no great hardship. Simply quarter the pepper and discard the seeds and white membrane. Place the pieces, skin side up, on a baking tray and grill until the skin is completely blistered. Allow them to cool for a few minutes, then peel off and discard the blackened skin.

If you prefer the simplicity of shop-bought roasted peppers, simply drain them from their brine, rinse in cold water, and pat them dry.

We also like to roast our garlic by wrapping a bulb in tinfoil and roasting it in a 200°C oven for about 20 minutes. If that's too much hassle, just use fresh garlic, but use half the amount.

Drain the tomatoes from their oil but retain the oil. It contains tons of flavour and is far too good to be thrown away.

Add the peppers and tomatoes to a food processor, along with the garlic, almonds, vinegar, paprika, and cayenne, and blitz until the sauce reaches a smooth consistency.

Transfer everything to a mixing bowl and stream the oil from the tomatoes, stirring constantly until it reaches your ideal viscosity. Add olive oil if necessary.

Serve on top of grilled meats, fish, and vegetables, saving some for dipping sauce.