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Walnut and pepper cream

updated

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Ingredients for 1 servings:

  • 2 pointed peppers, red
  • 2 cloves garlic, finely chopped
  • 4 slices of rusk
  • 100 g walnuts
  • 4 tbsp olive oil
  • 2 tsp harissa
  • 1 pinch of salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

fruity-nutty dip or spread

Wash and halve the bell peppers. Break the rusks into pieces. Peel and halve the onion. Puree the bell peppers, walnuts, rusks, garlic, oil, harissa, and salt. The paste tastes great with meat, flatbread, ciabatta, and small crackers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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