Pumpkin Seed Romesco Sauce Recipe – Easy Smoky & Nutty Dip

Name: Pumpkin Seed Romesco Sauce Recipe - Easy Smoky & Nutty Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Spanish
Ingredients: 1 cup roasted red peppers (jarred or homemade); 1/2 cup roasted pumpkin seeds (pepitas); 2 cloves garlic, peeled and roughly chopped; 1 teaspoon smoked paprika; 2 tablespoons tomato paste; 1 tablespoon red wine vinegar; 1/4 to 1/3 cup olive oil; Salt to taste

Posted on November 8, 2025

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If you’ve been searching for a sauce that’s both versatile and packed with flavor, look no further. My smoky and nutty pumpkin seed romesco sauce is a game-changer! Whether you’re dipping roasted veggies, tossing it with pasta, or spreading it on sandwiches, this bold and beautiful sauce will have you coming back for more. The combination of roasted red peppers, smoky paprika, and nutty pumpkin seeds creates a culinary masterpiece that’s hard to resist.

I discovered this recipe during my quest for a nut-free alternative to traditional romesco sauce. By swapping out almonds for roasted pumpkin seeds, I found a way to make the sauce allergy-friendly without losing its signature nuttiness. It’s incredibly easy to whip up, bursting with flavor, and perfect for anyone who loves a little smoky flair in their cooking. Plus, it’s packed with nutrients, so you can feel good about every bite!

Why You’ll Love This Recipe

This pumpkin seed romesco sauce isn’t just another condiment; it’s an all-star addition to your culinary repertoire. Here’s why:

Quick & Easy: Ready in under 20 minutes, this recipe is perfect for those moments when you need something quick but impressive.
Simple Ingredients: No fancy or hard-to-find items—just pantry staples and a few fresh ingredients.
Versatile: Use it as a dip, spread, pasta sauce, or even a marinade for proteins. The possibilities are endless!
Smoky & Nutty Flavor: The combination of roasted red peppers, smoked paprika, and pumpkin seeds creates a deep, rich, and slightly sweet taste that’s simply irresistible.
Healthier Alternative: By using pumpkin seeds instead of traditional almonds, you get a nut-free option that’s still packed with protein and healthy fats.

Honestly, this sauce has become a staple in my kitchen because it’s so versatile and delicious. Whether you’re hosting a dinner party or whipping up a quick weeknight meal, this sauce is sure to impress!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create a bold and flavorful sauce. Here’s what you’ll need:

Roasted red peppers: Jarred or homemade, these add a smoky sweetness.
Roasted pumpkin seeds: (also known as pepitas) for a nutty, creamy base.
Garlic: Fresh cloves bring that essential aromatic punch.
Smoked paprika: Adds depth and a rich smoky flavor.
Tomato paste: Intensifies the umami and enhances the color.
Red wine vinegar: Balances out the creaminess with a tangy kick.
Olive oil: For richness and a smooth texture.
Salt: Enhances all the flavors beautifully.

If you want to customize this recipe, you can easily swap out or add ingredients. For example, you can use almonds instead of pumpkin seeds if you’re not avoiding nuts, or try adding a pinch of cayenne for extra heat. Feel free to play around with the flavors!

Equipment Needed

Here’s what you’ll need to whip up this pumpkin seed romesco sauce:

Blender or food processor: Essential for achieving the perfect smooth texture.
Measuring cups and spoons: To ensure the right balance of flavors.
Spatula: For scraping down the sides of your blender or food processor.
Knife and cutting board: To chop your garlic or any additional ingredients.

If you don’t have a high-powered blender, a standard food processor works just as well. Pro tip: If you’re using a less powerful blender, soak the pumpkin seeds for 10 minutes in warm water to make them easier to blend.

Preparation Method

Follow these simple steps to make your pumpkin seed romesco sauce:

Prepare the ingredients: Drain roasted red peppers if using jarred ones. Peel and roughly chop the garlic. Measure out the pumpkin seeds, smoked paprika, and other ingredients.
Toast the pumpkin seeds: In a dry skillet over medium heat, toast the pumpkin seeds for about 3 minutes until they become fragrant and slightly golden. Let them cool for a minute.
Blend the base: Add the roasted red peppers, toasted pumpkin seeds, garlic, smoked paprika, tomato paste, and red wine vinegar to your blender or food processor.
Add olive oil: With the blender running on low, slowly drizzle in the olive oil until the sauce reaches your desired consistency. You may need 1/4 to 1/3 cup, depending on how thick you’d like the sauce.
Season and adjust: Add salt to taste and give the sauce another quick blend. Taste and adjust seasoning as needed—add more vinegar for tanginess or smoked paprika for extra depth.
Serve: Transfer to a bowl or jar and serve immediately or refrigerate for later use.

For a chunkier texture, pulse the ingredients instead of blending them completely smooth. If the sauce is too thick, add a tablespoon of water at a time to thin it out.

Cooking Tips & Techniques

Here are some expert tips to ensure your pumpkin seed romesco sauce turns out perfectly:

Don’t skip toasting the pumpkin seeds: This step is crucial for bringing out their nutty flavor.
Use high-quality olive oil: A good olive oil will make a noticeable difference in the flavor of your sauce.
Adjust the texture: If you prefer a thinner sauce for drizzling, add a little water or more olive oil.
Give it time: Although this sauce is delicious right away, letting it sit for an hour allows the flavors to meld beautifully.
Don’t overblend: If you love a bit of texture, pulse the ingredients instead of blending them completely smooth.

The first time I made this recipe, I skipped toasting the pumpkin seeds—big mistake! It tasted okay, but once I toasted them, the sauce was on a whole different level. Trust me, it’s worth the extra step.

Variations & Adaptations

Want to change it up? Here are some ways you can adapt this pumpkin seed romesco sauce:

Make it spicy: Add a pinch of cayenne pepper or red chili flakes for a fiery kick.
Go nuts: If you’re not avoiding nuts, swap the pumpkin seeds for almonds or hazelnuts for a more traditional romesco flavor.
Experiment with herbs: Add fresh parsley or basil for a herby twist.
Try a smoky chipotle version: Replace smoked paprika with chipotle powder for a deeper, spicier flavor.

One of my favorite variations is adding a handful of fresh cilantro—it gives the sauce a vibrant, herbaceous note that pairs perfectly with grilled shrimp or fish tacos.

Serving & Storage Suggestions

Here’s how to make the most of your pumpkin seed romesco sauce:

Serving temperature: Serve it at room temperature for the best flavor.
Great pairings: Use it as a dip for roasted vegetables, a spread for sandwiches, or a sauce for grilled chicken or fish. It’s also fantastic tossed with pasta or drizzled over grain bowls.
Storage: Store the sauce in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze portions in a sealed container for up to 3 months. Defrost in the refrigerator overnight and stir before using.
Reheating: If needed, warm the sauce gently on the stovetop or in the microwave. Stir in a splash of water if it thickens too much.

Pro tip: The flavors deepen over time, so this sauce actually tastes better the next day. Make a big batch and enjoy it throughout the week!

Nutritional Information & Benefits

This pumpkin seed romesco sauce is not only delicious but also packed with nutrients:

Healthy fats: Thanks to the olive oil and pumpkin seeds, this sauce is a great source of heart-healthy fats.
Vitamins & minerals: Roasted red peppers are rich in vitamin C, while pumpkin seeds provide magnesium, zinc, and iron.
Dietary considerations: Naturally gluten-free, dairy-free, and vegan-friendly, making it suitable for various diets.
Low carb: If you’re watching your carbs, this sauce fits right into a low-carb lifestyle.

It’s a guilt-free indulgence that adds flavor and nutrition to any meal!

Conclusion

This smoky and nutty pumpkin seed romesco sauce is everything you could want in a condiment—easy to make, full of bold flavors, and endlessly versatile. Whether you’re looking to impress guests at your next dinner party or just want to elevate your weekday meals, this sauce has got you covered.

One of the reasons I love this recipe is how adaptable it is. You can tweak it based on your preferences, and it always turns out amazing. I’d love to hear how you make this recipe your own—don’t hesitate to leave a comment or share your ideas!

So grab your blender and give this recipe a try. I promise it’ll become a staple in your kitchen, just like it has in mine!

FAQs

Can I make this sauce ahead of time?

Absolutely! This sauce tastes even better after resting for an hour or overnight, so it’s perfect for meal prep.

Can I use raw pumpkin seeds instead of roasted ones?

Yes, but toasting them enhances their nutty flavor and adds depth to the sauce. It’s worth the extra step!

What can I serve this sauce with?

This sauce is incredibly versatile. Try it with roasted vegetables, grilled chicken, fish, or even spread on sandwiches and wraps.

Is this sauce gluten-free?

Yes, it’s naturally gluten-free. Just make sure all your individual ingredients are certified gluten-free.

Can I freeze leftovers?

Definitely! Store it in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and stir before using.

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