Receta: Muhammara de pimiento rojo y nueces

Name: Receta: Muhammara de pimiento rojo y nueces
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Ingredientes

6 oz. Gordon Choice Walnuts
3½ lb. Italian Roasted Red Peppers, strained
1 oz. de aceite de oliva virgen extra Primo Gusto
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. de limón Markon, exprimido
1 oz. Pomegranate Molasses
2 oz. Gordon Choice Coarse Panko Bread Crumbs
4 oz. Primo Gusto Extra Virgin Olive Oil
1½ tsp. Kosher Salt

Preparación de la receta

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.