Red Pepper and Hazelnut Spread Recipe
We all love the crunchy sweetness of raw red peppers, but their flavor is so much more complex when freshly roasted. Lightly rub with olive oil and place over the flame of your stove on high heat or under the broiler; roast until completely black, turning occasionally while prepping other ingredients. When charred, but not grey, place in a plastic bag and sweat for a few minutes. Remove, rinse and rub off the charred skin under cold water. Slice onto pizzas, blend into tapenades, or use in sauces.
- 2 large red bell peppers, roasted, peeled, and seeded
- 1 1/2 cups hazelnuts, roasted and skinned
- 2 garlic cloves, peeled
- 2 tbsp sherry vinegar
- 1 tbsp coarsely chopped fresh rosemary
- 1 tbsp fresh marjoram or Italian oregano leaves
- 1 tsp sugar
- 1 tsp salt
- Dash of cayenne pepper
- 1/2 cup extra-virgin olive oil
- Process all ingredients except the oil in a food processor or blender until the hazelnuts are finely ground.
- Stop the machine and scrape down the sides.
- With the machine running, add the olive oil in a steady stream. The sauce should have the consistency of thick salad dressing.
- Taste and add more salt or cayenne if desired.
- Store covered in the refrigerator for up to one week. Bring to room temperature before serving; if heating, don’t overheat or the sauce will break.
This recipe can either be made thin, to accompany pasta or thick to spread on croutons or as a dip for vegetables. Either way it is delicious and healthy. Looking for other recipes with red pepper? Try this delicious appetizer of Roasted Cippolini Onions with Cremini Mushrooms and Red Pepper recipe. Can you think of any other uses for this sauce? Share in the comments below.