This recipe is an oldie…but a goodie.
At the moment, my kids are eating it by the bucket load…which suits me just fine because it’s packed with ‘good stuff’.
Aside from the nutritional advantages of using walnuts, they also bring a wonderful creamy texture to this dish (great news for anyone looking for a vegan or dairy free recipe).
1 red capsicum, roasted peeled and seeded
1/2 cup walnuts
1 brown onion
2 tbsp olive oil
I clove garlic
2 tsp balsamic vinegar
Gently sauté the onion and garlic in the olive oil, until the onion becomes transparent.
In a food processor, chop the walnuts until fine. Add the remaining ingredients and process until smooth. Adjust the flavours by adding more balsamic vinegar and salt if necessary.
Enjoy with crudities or crackers