When I set out to make this week’s Food Matters Project recipe, I wasn’t ready for the obsession that ensued. In just a matter of hours, I deeply regretted only making enough to last for two days worth of dipping and spreading. This is magical stuff, and almost entirely hands-off, unless you count the few seconds you use your finger to pulse the food processor.
You can find the full recipe for Red Pepper and Walnut Pesto on Heather’s website. For my version, I reduced the recipe a bit using just two extra-large red peppers and about 1/4 cup of walnuts (which, as mentioned, I regretted, so consider using more peppers!). When freshly roasted, the peppers will be filled with their own natural oils, so you won’t need to add as much olive oil. After blending it in the food processor, I spread it into a warm pita along with cucumber, avocado, lettuce and feta cheese. It’s a spectacularly good lunch, especially when you need something healthy to take to work that will keep you full for several hours. I also recommend sprinkling it with feta cheese and dipping it with crispy pita chips.