Recipes

Red Pepper - Rocket Spread

Savory  Spicy  Tangy 

• Servings: 3/4 cup
• Preparation Time: 20 min.
• 1/3 cup walnuts
• 2 oz. arugula, or mixed greens -- young and tender
• 4 oz. roasted red pepper, from a jar or homemade
• 1/4 tsp chili-garlic sauce ("Rooster" or Lan Chi), adjust to taste or omit
• 1/2 tsp kosher salt or 1/4 tsp table or sea salt
• 1 Tb fresh lemon juice

Toast the walnuts over very low heat until fragrant.

Cut the tops of the greens coarsely; include tender stems.

Put all the ingredients in a food processor.

Run until you have a smooth puree.

Put in a container and store in the refrigerator. It keeps very well.

I found a Red Pepper Pesto recipe at theperfectpantry.com, and before I knew it it turned into something else. Yesterday I picked greens from a friend's garden, and she told me that in Turkey, arugula is called 'rocket.' Since the peppers I used are from Turkey, it seemed just right.

You can use it on pasta or vegetables, on sandwiches, as a final touch for a soup, in an omelet or alongside fried eggs -- or a dip for fries, homefries...

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