Instructions
- Prepare the Ingredients: Toast the walnuts in a dry skillet over medium heat for a few minutes until they become fragrant. Let them cool.
- Roast the red bell pepper over an open flame, on a grill, or in the oven until the skin is charred. Place it in a bowl, cover with a lid or plastic wrap, and let it cool. Once cooled, peel off the skin, remove the seeds, and chop the flesh.
- Blend the Sauce: In a food processor or blender, combine the toasted walnuts, roasted red bell pepper, minced garlic, soaked sun-dried tomatoes, tomato paste, nutritional yeast, olive oil, lemon juice, smoked paprika, dried basil, salt, and black pepper.
- Blend until Smooth: Blend the ingredients until they form a thick paste. You may need to scrape down the sides of the processor or blender as needed.
- Adjust the Consistency: With the blender or food processor running, gradually add water until you reach your desired sauce consistency. You can make it thicker for a dip or thinner for a pasta sauce.
- Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You can add more salt, lemon juice, or spices to suit your taste.
- Serve: You can serve the red walnut sauce immediately over cooked pasta, as a dip for bread or vegetable sticks, or as a sauce for roasted vegetables. It's delicious both hot and cold.
- Storage: Store any leftover sauce in an airtight container in the refrigerator. It should keep for about 3-4 days. Can also be frozen for a later use.
