Yeild: 2 cups
- 2 ½ tablespoons extra virgin olive oil, divided
- 2 large red bell peppers (1 pound)
- Sea salt
- 3 cloves garlic, peeled
- 1 tablespoon pomegranate molasses
- juice from one lemon
- 1 cup walnuts
- ¼ cup plain breadcrumbs
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable stock or water
- 1 ½ teaspoons red wine or apple cider vinegar
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. Roast peppers until charred. 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 tight fitting lid. Allow to cool.
Peel charred skin from peppers. Discard. Cut open pepper and remove seeds and white pith. Discard.
Combine pepper flesh, garlic, pomegranate molasses, 1 tablespoon lemon juice, and walnuts in bowl of food processor and puree.
Add breadcrumbs, black pepper, olive oil, vegetable stock/water, and vinegar. Puree until smooth. Adjust seasoning and add more lemon juice if needed.