Diane Weintraub Pohl

Diane Weintraub Pohl

  • Home
  • About
  • Published Work
  • Blog
  • Contact
  • Facebook

For Pita or Pasta: Roasted Pepper and Walnut Spread

April 9, 2020 by Diane Leave a Comment

Scooped onto bread or thinned with water and spooned into pasta, this smoky, tangy spread is bright with cumin and amped with a hit of cayenne. Make it up to 3 days ahead and keep chilled. Just make it!

In food processor: Puree 2 7–or 8-oz jars roasted red peppers, rinsed and drained, with 1 cup coarse breadcrumbs, 4 oz toasted walnuts (toast in dry skillet, stirring, about 5 minutes), 1 Tbsp red wine vinegar, 1/2 tsp cumin, 1/8 tsp cayenne (or red-pepper flakes), 1/4 tsp salt. When still a bit chunky, add 1/4 cup extra-virgin olive oil in slow stream with motor running, blending until combined. You’ll have about 3 cups.

That’s it! Spread, spoon and savor!

Share this:

  • Twitter
  • Facebook
  • LinkedIn
  • Pinterest
«
»

Filed Under: Musings

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Copyright © 2023 · Diane Weintraub Pohl. Web Design by Eco-Office Gals

Copyright © 2023 · Blossom Theme on Genesis Framework · WordPress · Log in