Piquillo Pepper and Walnut Spread


It’s late and I can’t keep my eyes open, but I’m writing this post for my mom. I could have easily emailed her the recipe, but I think it would be way cooler to email the link to this story instead.

I first came across a similar spread at a fancy gourmet grocery in Brooklyn for $9. NINE DOLLARS! I will admit that I bought it twice, but refused to make the investment a third time. So, I did what I do best and figured out how to make myself. The result, in my opinion, is even better than that ridiculously expensive container from the fancy Brooklyn grocer and this recipe probably yields quadruple the amount for less. I mean…how could this story get any better. Well it does! I made for my parents this past week when they came to visit and they L-O-V-E-D. If anyone has parents in their 60s, you know they’re hard to please. Apparently kale, quinoa, farro or any other trendy new ingredient does nothing for them. Well I cracked the case and I couldn’t be happier. Enjoy!

  • 2 jars whole Piquillo peppers, rinsed and drained (my jars were 9.8 oz.)
  • 1 cup coarse fresh bread crumbs 
  • 1 cup walnuts, toasted
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 cup extra-virgin olive oil

Purée Piquillo peppers, bread crumbs, walnuts, vinegar, cumin and cayenne in a food processor until almost smooth.

With motor running, add oil in a slow stream, blending until incorporated.