📝 About This Recipe
Inspired by the vibrant flavors of the Levant, this walnut spread is a masterclass in balancing earthy richness with tangy acidity and a whisper of spice. By slow-roasting the walnuts and infusing them with smoky Aleppo pepper and sweet pomegranate molasses, we transform a humble nut into a luxurious, velvet-textured pâté. It is an essential mezze piece that brings a sophisticated, rustic elegance to any appetizer spread.
🥗 Ingredients
The Nut Base
- 2 cups Raw Walnut Halves (fresh, high-quality walnuts are essential)
- 1/2 cup Panko Breadcrumbs (toasted until golden)
Aromatics and Spices
- 1 cup Roasted Red Bell Peppers (drained and patted very dry)
- 2 pieces Garlic Cloves (grated or finely minced)
- 1.5 teaspoons Aleppo Pepper Flakes (or 1 tsp red chili flakes for more heat)
- 1 teaspoon Ground Cumin (toasted for maximum fragrance)
- 1/2 teaspoon Smoked Paprika (adds a subtle wood-fired depth)
Liquids and Emulsifiers
- 3 tablespoons Pomegranate Molasses (thick and syrupy)
- 1/3 cup Extra Virgin Olive Oil (use a robust, peppery variety)
- 1 tablespoon Fresh Lemon Juice (to brighten the flavors)
- 1/2 teaspoon Sea Salt (adjust to taste)
For Garnish
- 2 tablespoons Fresh Pomegranate Arils (for a burst of juice)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Walnut Pieces (toasted and crushed)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the raw walnut halves on a baking sheet in a single layer.
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2
Toast the walnuts for 7-9 minutes until they are fragrant and slightly darkened. Watch them closely, as they can burn quickly.
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3
Remove the walnuts from the oven and let them cool for 5 minutes. Rub them gently in a clean kitchen towel to remove any loose, bitter skins.
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4
In a small skillet over medium heat, toast the panko breadcrumbs for 2-3 minutes until they reach a beautiful golden brown color.
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5
Place the cooled walnuts into a food processor and pulse 5-6 times until they are finely ground but not yet a paste.
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6
Add the toasted breadcrumbs, roasted red peppers, garlic, Aleppo pepper, cumin, and smoked paprika to the food processor.
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7
Pulse the mixture until the ingredients are well incorporated and the texture is relatively uniform.
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8
Add the pomegranate molasses and lemon juice. Pulse 2-3 more times to combine.
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9
With the processor running on low, slowly drizzle in the extra virgin olive oil in a steady stream. This creates a creamy, stable emulsion.
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10
Taste the spread and add the sea salt. Pulse once more to incorporate.
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11
Transfer the spread to a bowl and let it sit at room temperature for at least 30 minutes. This allows the breadcrumbs to hydrate and the flavors to meld.
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12
When ready to serve, use the back of a spoon to create decorative swirls on the surface of the spread.
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13
Drizzle with a final touch of olive oil and top with pomegranate arils, chopped parsley, and crushed walnuts for a stunning presentation.
💡 Chef's Tips
Always toast your walnuts; it removes the raw bitterness and unlocks the essential oils for a deeper flavor. If the spread feels too thick, add a teaspoon of warm water or more olive oil until the desired consistency is reached. For a gluten-free version, replace the panko breadcrumbs with an equal amount of almond flour or gluten-free crackers. Make this a day in advance; the flavors intensify significantly after a night in the refrigerator. Use high-quality pomegranate molasses—it should be tart and thick, not just sugary syrup.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crisp za'atar-spiced pita chips. Pairs beautifully as a condiment for grilled lamb chops or roasted chicken skewers. Use it as a sophisticated sandwich spread with roasted vegetables and feta cheese. Serve alongside a crisp, dry Rosé or a light-bodied red wine like Pinot Noir. Add to a cheese board with sharp manchego or creamy goat cheese.