Recipe courtesy of Food Network Kitchen
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Walnut-Pepper Spread
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Directions

Pulse 2 cups toasted walnuts, 1/4 cup each olive and walnut oil, 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt and 1/2 teaspoon red pepper flakes in a food processor. Transfer to a bowl; mix in 1 chopped roasted red pepper and 1/4 cup chopped parsley. 

Photograph by Con Poulos 

Cook's Note

Make this a day in advance and refrigerate. Bring to room temperature before serving.

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