Recipe: Red Pepper Walnut Muhammara
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Ingredients
- 6 oz. Gordon Choice Walnuts
- 3½ lb. Italian Roasted Red Peppers, strained
- 1 oz. Primo Gusto Extra Virgin Olive Oil
- 5 oz. Markon Ready-Set-Serve Green Onion, thinly sliced
- 1 oz. Markon Ready-Set-Serve Fresh Garlic
- 4 tsp. Trade East Smoked Paprika
- 4 tsp. Crushed Aleppo Pepper
- 2 tsp. Trade East Ground Cumin
- tsp. Kosher Salt
- 1 ct. Markon Lemon, juiced
- 1 oz. Pomegranate Molasses
- 2 oz. Gordon Choice Coarse Panko Bread Crumbs
- 4 oz. Primo Gusto Extra Virgin Olive Oil
- 1½ tsp. Kosher Salt
Recipe Preparation
- Toast the walnuts until warmed through and reserve.
- Warm 1 oz. of olive oil in a sauté pan over medium heat.
- Sauté the scallions, minced garlic, smoked paprika, Aleppo pepper, cumin and salt just until the scallions and garlic are tender. Cool in the pan.
- Combine the strained red peppers, lemon juice (about 4 oz.), pomegranate molasses, the cooled scallion mixture, toasted walnuts and breadcrumbs in a food processor.
- Process until the mixture is smooth.
- Stream the olive oil into the running food processor.
- Season with the salt.
- Transfer to a deli container and refrigerate.
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