Walnut-Pepper Spread

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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Directions

  1. 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. 

Cook’s Note

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

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