Yield: 2 cups
Ingredients:
1 cup walnuts
2 large red bell peppers (1 pound)
2 ½ tablespoons extra virgin olive oil, divided
Sea salt
3 cloves garlic, peeled
1 tablespoon pomegranate molasses
juice from one lemon
¼ cup plain breadcrumbs
¼ teaspoon ground black pepper
2 tablespoons vegetable stock or water
1 ½ teaspoons red wine or apple cider vinegar
Procedure:
Heat oven to 425 degrees. Toast walnuts until lightly browned, about 7 minutes.
Rub bell peppers with olive oil, sprinkle with sea salt, and place on a baking sheet, lined with parchment or aluminum foil if preferred. Roast peppers until charred, about 20 minutes. Alternatively, roast peppers over open flame of gas burner or grill, rotating every few minutes, until skin is charred all around.
Remove peppers from oven (or flame) and place in a bowl. Cover with a tightly fitting lid. Allow to cool.
Peel charred skin from peppers. Discard. Cut open pepper and remove seeds and white membrane. Discard.
Combine pepper flesh, garlic cloves, pomegranate molasses, 1 tablespoon lemon juice, and walnuts in bowl of food processor and purée.
Add breadcrumbs, black pepper, olive oil, vegetable stock/water, and vinegar. Puree until smooth. Adjust seasoning and add more lemon juice to taste.
Serve immediately or store in a glass jar and refrigerate up to 1 week or freeze for up to 6 months. Defrost in the refrigerator.