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Paprika and walnut spread

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Ingredients for 1 servings:

  • 3 bell peppers, red
  • 1 garlic clove(s)
  • 1 onion(s), red
  • 1 tsp lemon juice
  • 3 tbsp olive oil
  • 30 g walnut kernels
  • Salt and pepper, white

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 200°C. Line a baking sheet with parchment paper. Quarter the peppers, remove the seeds, and place them skin-side up on the baking sheet. Roast on the top rack of the oven until the skin is almost black and blistered. Place a damp cloth over the roasted peppers and let them rest for 10 minutes. Then peel off the skin with a sharp knife and dice the peppers. Chop the garlic, onion, and walnuts and blend with the diced peppers, lemon juice, and oil until smooth. Season with salt and pepper to taste.

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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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