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Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
Roast the peppers either over a flame or under the broiler. Peel the skin, remove the seeds and membranes then roughly chop the remaining pepper.
Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.
Each (2 Tbs) serving contains an estimated:
Cals:44, FatCals: 32, TotFat: 3.5g
SatFat: 0g, PolyFat: 1g, MonoFat: 3g
Chol: 0g, Na: 49mg, K: 67mg
TotCarbs: 4g, Fiber: 1g, Sugars: 1g
NetCarbs: 3g, Protein: 1g
Adapted from recipe by: Chef Ellie Krieger
I served this on grilled romaine lettuce hearts.
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