ROASTED RED PEPPER AND WALNUT SPREAD
I can still remember the days of my grandmothers cooking. The sweet essence of caramelized onions, and roasted red peppers were always in the air. She must have had over two dozen recipes incorporating red peppers and I now see why.
A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite their varied palette, all are the same plant, known scientifically as Capsicum annuum.
2 each Red Bell Peppers ( Roasted )
1 cup Raw Walnuts
2 tablespoons Olive Oil
1 pinch Crushed Red Chili Flakes
3 Garlic Cloves, minced
1 teaspoon Paprika
2 tablespoons Parsley, chopped fine
1 tablespoon Apple Cider Vinegar
1 tablespoon Bragg’s Liquid Amino Acids
1 cup Raw Walnuts
2 tablespoons Olive Oil
1 pinch Crushed Red Chili Flakes
3 Garlic Cloves, minced
1 teaspoon Paprika
2 tablespoons Parsley, chopped fine
1 tablespoon Apple Cider Vinegar
1 tablespoon Bragg’s Liquid Amino Acids
Blend all your ingredients in a food processor until it’s a
creamy spread. Serve at room temperature with warm bread, crisp cucumbers, or
even as a spread on your favorite flatbread. I like mine with fresh
arugula, a hint of truffle oil and local goats cheese.
-Thanks Nana!!
-Thanks Nana!!