Walnut-Pepper Spread
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
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.
Cook’s Note
Make this a day in advance and refrigerate. Bring to room temperature before serving.
