Sun-Dried Tomato Romesco Sauce [Immersion Blender]

This Romesco sauce is different from traditional, using sun-dried tomatoes instead of bell peppers for an extra zing.


  • ¼ cup (35 g) roasted almonds
  • ¼ cup (30 g) walnuts
  • ⅓ cup (50 g) sun dried tomatoes
  • ¼ cup (60 ml) sherry vinegar
  • ½ cup (120 ml) extra virgin olive oil
  • ½ cup (120 ml) water
  • ½ teaspoon salt, optional


  1. Place ingredients in the Vitamix Immersion Blending Jar or appropriately sized container.
  2. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible. 
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 35-40 seconds or until desired consistency is achieved. Serve immediately or store in the refrigerator in an airtight container for up to a month.

Chef's Notes

  • Water is used to thin this mixture to a sauce consistency. For a paste or a stuffing, omit the water and follow the same steps for a thicker version of this sauce.