Roasted Red Pepper, Hazelnut, And Thyme Relish
Makes About 1-1⁄2 Cups
Ingredients
1⁄2 cup hazelnuts, toasted and skinned
1⁄2 cup jarred roasted red peppers, rinsed, patted dry, and chopped coarse
1 garlic clove, minced
1⁄2 teaspoon grated lemon zest plus 4 teaspoons juice
1⁄4 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1⁄4 teaspoon smoked paprika
Salt and pepper
Instructions
Pulse hazelnuts, roasted peppers, garlic, and lemon zest in food processor until finely chopped, 10 to 12 pulses. Transfer to bowl and stir in lemon juice, oil, parsley, thyme, and paprika. Season with salt and pepper to taste.
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