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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
Make this a day in advance and refrigerate. Bring to room temperature before serving.
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Photo: Walnut-Pepper Spread Recipe
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By Chef #745649
Portland, OR
on December 23, 2012
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I made this for a holiday party last year, and everybody loved it. Then I used leftovers as a pasta topping. Awesome!
By palmeree_6837258
Alexandria, VA
on December 22, 2010
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I didn't know how much pulsing to do with the nuts, so upon looking back at the picture, mine came out in much smaller pieces and didn't look as pretty. However, I got many compliments on this at a party. I made it in the morning, put it in the fridge for a few hours and brought it out to bring back to room temp before serving. My leftovers were just as good the next day.
By mafllink727
Stoughton, MA
on May 04, 2010
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Loved this unique textured delicious dip. Good on bread, crackers, veggies, anything....a little soggy the next day but still yummy. Great vegetarian option.
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