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Ingredients
Boiling water
3 ounces sun-dried tomatoes (1 1/2 cups, not packed in oil)
1 1/2 cups walnut pieces
2 jarred roasted red peppers or pimientos
1 garlic clove
2 teaspoons balsamic vinegar
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Instructions
3 ounces sun-dried tomatoes (1 1/2 cups, not packed in oil)
1 1/2 cups walnut pieces
2 jarred roasted red peppers or pimientos
1 garlic clove
2 teaspoons balsamic vinegar
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1. Pour boiling water over tomatoes in a medium bowl to 1-inch depth; set aside 1 hour.
2. Toast walnuts in a dry skillet over medium heat, stirring occasionally, until lightly browned and aromatic, about 5 minutes. Pour into food processor.
3. Drain tomatoes, reserving 1/2 cup soaking liquid; place tomatoes and liquid in the food processor.
4. Add remaining ingredients; pulse a few times, then process until fairly smooth but still a little grainy. To store, transfer to a medium bowl, cover, and refrigerate up to 3 days; return to room temperature before serving. Serves 8.
2. Toast walnuts in a dry skillet over medium heat, stirring occasionally, until lightly browned and aromatic, about 5 minutes. Pour into food processor.
3. Drain tomatoes, reserving 1/2 cup soaking liquid; place tomatoes and liquid in the food processor.
4. Add remaining ingredients; pulse a few times, then process until fairly smooth but still a little grainy. To store, transfer to a medium bowl, cover, and refrigerate up to 3 days; return to room temperature before serving. Serves 8.
