email this pageIngredients
Boiling water
3 ounces sun-dried tomatoes
(1½ cups), not oil-packed
1½ cups walnut pieces
¾ cup chopped roasted red peppers
1 garlic clove
2 teaspoons balsamic vinegar
½ teaspoon fennel seeds
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
Instructions
3 ounces sun-dried tomatoes
(1½ cups), not oil-packed
1½ cups walnut pieces
¾ cup chopped roasted red peppers
1 garlic clove
2 teaspoons balsamic vinegar
½ teaspoon fennel seeds
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
1. Pour boiling water over tomatoes in a medium bowl to 1-inch depth; let soak 1 hour.
2. Toast walnuts in a dry nonstick skillet over medium heat, stirring occasionally, until lightly browned and aromatic, about 5 minutes. Pour into food processor.
3. Drain tomatoes, reserving soaking liquid; place tomatoes and 1⁄2 cup soaking liquid in food processor.
4. Add remaining ingredients; pulse a few times, then process until fairly smooth. Transfer to a medium bowl, cover, and refrigerate up to 3 days; return to room temperature before serving. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, "Your Table is Ready," May 2008.
Nutritional Information
2. Toast walnuts in a dry nonstick skillet over medium heat, stirring occasionally, until lightly browned and aromatic, about 5 minutes. Pour into food processor.
3. Drain tomatoes, reserving soaking liquid; place tomatoes and 1⁄2 cup soaking liquid in food processor.
4. Add remaining ingredients; pulse a few times, then process until fairly smooth. Transfer to a medium bowl, cover, and refrigerate up to 3 days; return to room temperature before serving. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, "Your Table is Ready," May 2008.
Per serving: 180 calories, 15g fat, 0mg chol., 5g prot., 11g carbs., 4g fiber, 440mg sodium.
