Walnut and Red Pepper Spread. Enjoy this delectable Walnut and Red Pepper Spread with steamed cauliflower or other fresh veggies! Recipe by Monica Lopez. You can contact her at home_chefs@hotmail.com. Did you love this recipe? Don’t miss a single one!! Join today and get your FREE copy of Dr. Jill’s Paleolicious Snack Ideas!
Walnut
A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia. Technically a walnut is a drupe or drupaceous nut, and thus not a true botanical nut. It is used for food after being processed while green for pickled walnuts or after full ripening for its nutmeat. Nutmeat of the eastern black walnut from the Juglans nigra is less commercially available, as are butternut nutmeats from Juglans cinerea. The walnut is nutrient-dense with protein and essential fatty acids.
Red Pepper
Capsicum /ˈkæpsɨkəm/ (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. In modern times, it is cultivated worldwide, and has become a key element in many cuisines. In addition to use as spices and food vegetables, Capsicum species have also found use in medicines.
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Walnut and Red Pepper Spread
Ingredients
- 2 red peppers
- 1/2 cup walnuts
- 1 bunch Basil
- 1/4 cup Olive Oil
- salt and pepper
Instructions
- Roast the peppers by putting them in a plastic bag and letting them sweat.
- Peel peppers. Then take out the seeds and rinse them.
- Put everything in the Vitamix or blender.
- Add more walnuts if you want a thicker spread.
- Serve with steamed cauliflower or other vegetables!
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