Walnut Pepper Spread



Recipe Information

Total Time: 

20 minutes; 15 minutes active



With a nod to Middle Eastern muhammara and Spanish romesco, this brilliantly red spread is packed with the good fats, protein and nutty flavor of walnuts, blended with sweet roasted red peppers. This version is fairly mild and very easy, making use of jarred roasted red peppers.


  • 1 cup walnuts
  • 2 roasted red peppers, jarred
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey or agave
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes


  1. Preheat the oven to 350 F. Spread the walnuts on a sheet pan and toast for 8 minutes. Let cool on a rack.
  2. Drain the red pepper and pat dry. Place the toasted nuts and red peppers in a food processor bowl. Pulse to mince.
  3. Add the parsley and process to a coarse paste.
  4. Add olive oil, lemon, honey, salt and red pepper flakes and pulse until well mixed. Scrape into a serving bowl and serve with pitas or veggies.

Serving Suggestions

Equally delicious as a dip for pitas and raw vegetables or as a sandwich spread.

Nutritional Information

240 calories, 21 g. fat, 0 mg. cholesterol, 300 mg. sodium, 9 g. carbohydrate, 2 g. fiber, 7 g. protein