Miso-Pistachio Romesco

Name: Miso-Pistachio Romesco
Prep time: 10 min
Total time: 10 min
Yield: 220 ml
Cuisine: Asian
Ingredients: 120 ml Roasted Pep; 80 ml Pistachios; 30 ml Sun-Dried Tomato; 30 ml Miso; 15 ml Sherry Vinegar; 15 ml Soy Sauce; 2.5 ml Paprika; 12 g Garlic; 30 ml Olive Oil

Independent adaptation of a publicly published Masako Morishita recipe. Not affiliated with, sponsored by, or endorsed by Masako Morishita.

Romesco from a national-award-winning chef.

Ratio

Roasted Pep 120 mlPistachios 80 mlSun-Dried Tomato 30 mlMiso 30 mlSherry Vinegar 15 mlSoy Sauce 15 ml

Ingredients

Roasted Pep — 120 ml
Pistachios — 80 ml
Sun-Dried Tomato — 30 ml
Miso — 30 ml
Sherry Vinegar — 15 ml
Soy Sauce — 15 ml
Paprika — 2.5 ml
Garlic — 12 g
Olive Oil — 30 ml

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Japanese executive chef of Perry's in Washington, D.C.; James Beard Emerging Chef 2024. Japanese comfort food and breakfast service; formerly Maxwell Park wine bar.

Adapted from a Masako Morishita recipe (Masako Morishita / Food & Wine (Oct 2025)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Masako Morishita / Food & Wine (Oct 2025) (published as “Miso-Pistachio Romesco”). Full citation lives in Provenance.