Walnut-Pepper Spread

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

Directions

  1. Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley.

Cook’s Note

Make this a day in advance and refrigerate. Bring to room temperature before serving. To toast the nuts on the stove-top, spread them out in a large dry skillet and cook over medium heat until fragrant, about 5 minutes. To toast the nuts in the oven, spread them out on a baking sheet and cook in a 350 degrees F oven until golden, about 7 minutes. You can use a store-bought or homemade roasted red pepper. To roast at home, place 1 red bell pepper skin-side down on a burner of a gas stove over medium-high heat. Turn the pepper as it chars until it's black all over. Place in a bowl, cover with plastic wrap and steam for 5 minutes. When the pepper is cool enough to handle, remove the charred skin and the seeds.

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