Ingredients
Preparation
Step 1 Preheat the oven to 200°C top and bottom heat.
Step 2 Halve the peppers and remove the seeds. Place inside side down on a baking tray and roast in the oven for 10-15 minutes until the skin begins to blister.
Step 3 In the meantime, chop the walnuts and roast them in a coated pan without oil until golden brown.
Step 4 Roughly chop the parsley. Optionally put a few walnuts and some parsley aside for decoration.
Step 5 Take the peppers out of the oven, cover them with a damp kitchen towel and let them cool for about 5 minutes. Then peel off the skin.
Step 6 Puree the peppers, walnuts, parsley, tomato paste and lemon juice in a blender to form a cream (alternatively, use a hand blender). Season with paprika powder, salt and pepper.
Step 7 Optionally garnish with additional walnuts and parsley.
2 Red peppers (300 g)
40 g Walnuts
10 g Fresh parsley
2 tsp Tomato paste (10 g)
1 tbsp Lemon juice (15 ml)
Some Paprika powder
Pinch of Salt & Pepper