Description

Ingredients

• Roasted pepper base 🫑
• ‌ Original: ‌
• 🫑 450 g roasted red peppers, peeled and drained (3 cups / 1 lb) Original: 🫑 450 g roasted red peppers, peeled and drained (3 cups / 1 lb)
• 🌰 120 g walnuts, lightly toasted (1 cup / 4.2 oz) Original: 🌰 120 g walnuts, lightly toasted (1 cup / 4.2 oz)
• 🧄 4 garlic cloves, finely grated (4 cloves / 0.7 oz) Original: 🧄 4 garlic cloves, finely grated (4 cloves / 0.7 oz)
• 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz) Original: 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz)
• 🍋 30 ml lemon juice (2 tbsp / 1 fl oz) Original: 🍋 30 ml lemon juice (2 tbsp / 1 fl oz)
• 🫒 75 ml olive oil (5 tbsp / 2.5 fl oz) Original: 🫒 75 ml olive oil (5 tbsp / 2.5 fl oz)
• 🌶️ 5 g sweet paprika (2 tsp / 0.18 oz) Original: 🌶️ 5 g sweet paprika (2 tsp / 0.18 oz)
• 🧂 6 g fine sea salt (1 tsp / 0.2 oz) Original: 🧂 6 g fine sea salt (1 tsp / 0.2 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• ‌ Original: ‌
• Texture and finish ✨ Original: Texture and finish ✨
• ‌ Original: ‌
• 🍞 35 g fresh breadcrumbs or soft bread center (½ cup / 1.2 oz) gluten Original: 🍞 35 g fresh breadcrumbs or soft bread center (½ cup / 1.2 oz)
• 🥄 30 ml roasted pepper juice or warm water (2 tbsp / 1 fl oz) Original: 🥄 30 ml roasted pepper juice or warm water (2 tbsp / 1 fl oz)
• 🍯 7 g honey or date syrup, optional (1 tsp / 0.25 oz) Original: 🍯 7 g honey or date syrup, optional (1 tsp / 0.25 oz)
• 🌶️ 1 g chili flakes, optional (½ tsp / 0.03 oz) Original: 🌶️ 1 g chili flakes, optional (½ tsp / 0.03 oz)
• ‌ Original: ‌
• To serve 🍽️ Original: To serve 🍽️
• ‌ Original: ‌
• 🍞 Warm flatbread or crusty bread gluten Original: 🍞 Warm flatbread or crusty bread
• 🥔 Roasted potatoes Original: 🥔 Roasted potatoes
• 🥗 Grilled vegetables Original: 🥗 Grilled vegetables
• 🍗 Chicken, fish, or phyllo pies seafood Original: 🍗 Chicken, fish, or phyllo pies

Preparation

• Toast the walnuts 🌰 ‌ Place the walnuts in a dry skillet over medium heat and toast for 4 min, shaking the pan often, until fragrant and lightly golden. Transfer them to a plate and let them cool for 5 min. ‌
• Prepare the peppers 🫑 ‌ Pat the roasted peppers dry with paper towel, then roughly chop them. If they are very wet, let them drain for 10 min so the sauce stays thick and creamy. ‌
• Soften the bread 🍞 ‌ Place the breadcrumbs or soft bread center in a small bowl with roasted pepper juice or warm water. Leave for 3 min, then press gently with a spoon until softened. ‌
• Blend the sauce 🧄 ‌ Add roasted peppers, toasted walnuts, garlic, softened bread, parsley, lemon juice, olive oil, sweet paprika, salt, black pepper, honey or date syrup if using, and chili flakes if using to a food processor. ‌
• Make it creamy 🌀 ‌ Pulse for 45 sec, scrape down the sides, then blend for another 45 sec until thick and creamy but still slightly rustic. Add 15 ml extra water only if the sauce is too stiff. ‌
• Rest for flavor 🛋 ‌ Transfer the sauce to a bowl and let it rest for 20 min at room temperature. This helps the walnuts soften and the garlic, lemon, paprika, and roasted pepper flavor settle together. ‌
• Adjust the balance 🍋 ‌ Taste and adjust with a little more lemon juice, salt, olive oil, or chili flakes. The sauce should taste smoky, nutty, bright, and savory. ‌
• Serve rustic ✨ ‌ Spoon the sauce into a dark bowl, drizzle with a little olive oil, sprinkle with chopped parsley and crushed walnuts, and serve with warm bread, potatoes, grilled vegetables, fish, chicken, or phyllo pies.

Total Time

Nutritional Value

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