For ages I have been obsessed with the combination of fresh red peppers and macadamia nuts. The first time I had this combination was in a dehydrated nut cheese from Pure Food & Wine. Since then I have made dips, dehydrated cheeses and crackers featuring these two ingredients.
The other night a dear Patagonia friend had a going away party, I decided to make a macadamia red pepper spread to bring to the party. While I was waiting in line at the amazing Red Mountain grocery store to buy my red peppers I found myself very distracted by the bags of fresh basil sitting next to the register. I had never put any herbs in this spread in the past but the basil could not be resisted! And now, I think I have a new favorite!
Basil Red Pepper Spread
2 cups Macadamia Nuts
1 tsp mineral rich salt
3 tbs. nutritional flakes
1 clove garlic, chopped
1 large lemon, juiced
2 tbs. Red Pepper Miso (by South River Miso Company)
2 red bell peppers, chopped
1/2 cup water
1 bunch of fresh basil leaves
Place macadamia nuts in a food processor. Process until the nuts are finely chopped and starting to clump up. Add the salt, black pepper, nutritional flakes, garlic, lemon juice and miso and start running the food processor. Slowly drizzle the water in the through the spout while your processor is running. Once water is added start feeding the red pepper pieces through the spout as well. Once ingredients are well combined stop the processor. Add the fresh basil and pulse the machine until the basil is chopped up but not totally blended in.
Excellent served as a dip, with raw crackers or on top of your salad garnished with Spirulina Crunchies.