This Smoky Roasted Red Pepper and Walnut Sauce is rich, velvety, and bursting with bold Mediterranean flavors. Perfect as a dip, pasta sauce, or sandwich spread, this versatile recipe blends roasted red peppers, toasted walnuts, garlic, and spices for a truly unforgettable taste.

Smoky Roasted Red Pepper and Walnut Sauce Recipe

If you're looking to elevate your meals with a bold, complex sauce that’s packed with flavor, this Smoky Roasted Red Pepper and Walnut Sauce is just what you need. Inspired by the classic Middle Eastern muhammara, this version brings a smoky twist that pairs beautifully with everything from grilled meats to roasted veggies, crusty bread, or even pasta.

This sauce is a celebration of rich ingredients: fire-roasted red peppers, toasted walnuts, olive oil, garlic, and the deep smokiness of paprika and cumin. It's naturally vegan, gluten-free, and easy to make in under 30 minutes.

Ingredients

Main Ingredients

• 2 large red bell peppers (or use 1 cup jarred roasted red peppers, drained)
• 1 cup walnuts
• 2 tablespoons olive oil, plus more for topping
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon salt, or to taste
• ½ teaspoon crushed red pepper flakes (optional for heat)
• 2 tablespoons breadcrumbs (for texture – optional)
• Black pepper, to taste

Instructions

Step 1: Roast the Red Peppers

If you're using fresh red peppers, begin by roasting them over an open flame or under the broiler until the skins are blackened and blistered on all sides. Place the roasted peppers in a bowl and cover with plastic wrap or a lid for 10 minutes—this helps loosen the skin. Peel off the skins, remove the seeds and stems, and set aside.

Pro Tip: Jarred roasted red peppers are a time-saver and work just as well—just be sure to drain them thoroughly.

Step 2: Toast the Walnuts

In a dry skillet over medium heat, toast the walnuts for about 5–7 minutes, stirring often until they are fragrant and slightly golden. Be careful not to burn them. Once done, set them aside to cool slightly.

Step 3: Blend the Ingredients

In a food processor or high-speed blender, combine the roasted red peppers, toasted walnuts, olive oil, minced garlic, tomato paste, lemon juice, smoked paprika, cumin, salt, red pepper flakes (if using), and breadcrumbs. Blend until smooth but still slightly textured.

Taste and adjust seasoning—add more salt, lemon juice, or paprika depending on your preference.

Optional: For a silkier texture, add an extra tablespoon of olive oil or a splash of water.

Step 4: Serve or Store

Transfer the sauce to a bowl or jar. Drizzle a little olive oil on top for an extra layer of richness. Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld together.

How to Use Smoky Roasted Red Pepper and Walnut Sauce

This sauce is incredibly versatile. Here are a few serving suggestions:

• As a dip with warm pita bread or vegetable crudités
• Over pasta for a smoky, creamy, plant-based sauce
• Spread on sandwiches or wraps for a flavor boost
• Topping for grilled chicken, tofu, or lamb
• Mixed into grain bowls or salads for extra depth

Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in small portions (like an ice cube tray) and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before using.

Final Thoughts

Whether you're entertaining guests or meal-prepping for the week, this Smoky Roasted Red Pepper and Walnut Sauce adds gourmet flavor with minimal effort. It's a perfect example of how pantry staples can transform into something utterly crave-worthy.

Give it a try and let your taste buds travel to the sunny shores of the Mediterranean—no passport required.