Red Pepper, Kale and Walnut Dip (or spread)

By vdub

Ingredients

• 1/3 cup walnut pieces
• 2 oz chopped kale
• 4 oz roasted red pepper
• 1/4 tsp harissa, or more to taste
• 1/2 tsp kosher salt
• 1 Tbsp fresh lemon juice

Preparation

Step 1

In a small nonstick (dry) frying pan, toast the walnuts over low heat until fragrant and slightly browned.

Place the walnuts along with the remaining ingredients in a food processor, and pulse until the mixture is a smooth purée.

Store in the refrigerator until ready to use [can be made up to 2 days ahead].

Serve with vegetables, tortilla chips, crackers or pita bread; spread on a sandwich; or, toss with pasta.