| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 cups toasted walnuts
- 1/4 cup olive oil
- 1/4 cup walnut oil
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon fine salt
- 1/2 teaspoon red pepper flakes
- 1 chopped roasted red pepper
- 1/4 cup chopped parsley
Instructions
- Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 272 |
| Total Fat | 29 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 145 mg |
Reviews
I made some for a gathering last night. It’s delicious but made too much. How long does anyone think it will keep in the fridge?
I just made this 5 minutes ago because I happened to be roasting some red peppers today and it is so good! I took the chef’s advise and used just olive oil because I didn’t have any walnut oil. Also the recipe halved easily. There’s only two of us and I didn’t want to waste pricy ingredients just in case we didn’t like it but next time I’ll make a full batch because we will use it up no problem.
Made for Christmas party—No one touched it! Not a pleasing appearance—spent a.$18 on the walnut oil
Made this for thanksgiving. It was a big hit! Served with a variety of crackers. I added extra honey. But I love that this was a healthy and hearty dip! Will make again for sure.
Made this years ago and loved it, was so glad I could find the recipe again! The second time making it I pulsed the roasted red pepper in as well for a creamier texture. Froze in ice cube tray for future use. This is amazing tossed with roasted vegetables or pasta.
This would have been much better if it had flavor. Followed the recipe and can’t imagine what the other reviewers ate. Threw it in the garbage and never served it. I wish zero was a rating.
I made this for a holiday party last year, and everybody loved it. Then I used leftovers as a pasta topping. Awesome!
I didn’t know how much pulsing to do with the nuts, so upon looking back at the picture, mine came out in much smaller pieces and didn’t look as pretty. However, I got many compliments on this at a party. I made it in the morning, put it in the fridge for a few hours and brought it out to bring back to room temp before serving. My leftovers were just as good the next day.
Loved this unique textured delicious dip. Good on bread, crackers, veggies, anything….a little soggy the next day but still yummy. Great vegetarian option.