A zesty spread, combining the hearty, earthy flavors of walnuts, with the sunny sweetness of red pepper.

2 cups walnuts, toasted

1/4 cup olive oil

1/4 cup walnut oil

2 Tbsp lemon juice

2 tsp honey

1 tsp salt

1/2 tsp red pepper flakes

1 roasted red pepper, chopped

1/4 cup parsley, chopped

  1. Pulse 2 cups toasted walnuts, 1/4 cup olive oil, 1/4 cup walnut oil, 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes in a food processor.
  2. Transfer to a bowl,  mix in chopped roasted red pepper and parsley, and serve, or cover and refrigerate for up to one week.
Original recipe found at foodnetwork.com
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