Salsa Romesco with burnt leeks – vegan Catalan sauce

Name: Salsa Romesco with burnt leeks – vegan Catalan sauce
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4

Maya Leinenbach (Fitgreenmind)

Catalan sauce paired with sweet and soft burnt leek - one of the best things ever made!

Prep Time

Cook Time

Total Time

100

Ingredients you'll need

1 red pepper

4 tomatoes

handful almonds or hazelnuts

3 cloves garlic

olive oil

1/3 cup (30g) breadcrumbs

2 tbsp red wine vinegar

salt and pepper

100ml olive oil

2 leeks

juice of 1/2 lemon

cilantro oil

Let's get cookin'

Roast pepper, tomatoes, nuts and garlic with oil at 200C/400F for 30mins
Peel peppers and tomatoes, add to blender with breadcrumbs, vinegar, seasonings
Gradually add olive oil while blending
For leeks: bake at 200C/400F for 40mins, remove burnt skin, cut in chunks
Toss with lemon salt and cilantro oil.

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Salsa Romesco is Catalonia's answer to pesto—only more intense! This traditional sauce made from roasted bell peppers, tomatoes, and nuts becomes an absolute highlight when it meets sweet, smoky, burnt leeks. The secret lies in the roasting: 30 minutes at 200°C transforms simple ingredients into a velvety, nutty sauce with incredible depth. The leeks are deliberately charred until the outer layer turns black—beneath lies a buttery, sweet center. Blended with hazelnuts, red wine vinegar, and olive oil, the result is a sauce that goes well with everything: bread, pasta, grilled vegetables. By the way, it keeps for a week in the fridge—if it lasts that long! 🌿✨

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Salsa Romesco with burnt leeks – vegan Catalan sauce

Ingredients you'll need

Let's get cookin'