Walnut Pepper Crust

DESCRIPTION

This flavorful, sodium conscious seasoning can be used as a gluten-free alternative to add texture and to crust animal proteins; or as an omelet filling; a baked potato or potato skin topping; as well as a spread for sandwiches and wraps.

Total Time
20 Mins
Serves
4

Total Time

Prep Time
15 Mins
Cook Time
5 Mins
Total Time
20 Mins

Nutrition

Calories
140 cal
Total Fat
13 g
Polyunsaturated Fat
7.6 g
Sodium
390 mg
Carbohydrates
5 g
Dietary Fiber
2 g
Protein
3 g

Ingredients

  • ½ cup California walnut pieces
  • ½ cup red bell pepper, fire-roasted, minced
  • ¼ teaspoon smoked hot paprika
  • ½ teaspoon garlic, minced
  • 1 tablespoon chives, minced
  • 1 tablespoon cilantro, minced
  • 1 tablespoon parsley, minced
  • ½ teaspoon fennel seed, ground
  • 2 tablespoons mustard, whole grain
  • 1 tablespoon olive oil, extra virgin
  • 2 teaspoons lemon juice
  • ½ teaspoon sea salt

Preparation

  1. Lightly toast the walnuts in a 350º F oven, about 6 minutes. Finely chop.
  2. Fire roast the peppers over the grill, burner, or in a broiler until charred, then mince.
  3. Combine all ingredients for the crust in a bowl.