Roasted Red Pepper, Hazelnut, and Thyme Relish

Name: Roasted Red Pepper, Hazelnut, and Thyme Relish
Yield: Serves 4 (Makes about 1½ cups)
Ingredients: 1/2 cup, hazelnuts, toasted and skinned; 1/2 cup, roasted red peppers rinsed, dried, and coarsely chopped; 1 small, garlic clove, minced or pressed through garlic press (about 1/2 teaspoon); 1/2 teaspoon, zest plus 4 teaspoons juice from 1 lemon; 1/4 cup, extra virgin olive oil; 1 teaspoon, chopped fresh thyme leaves; 2 tablespoons, Chopped fresh parsley leaves; 1/4 teaspoon, smoked paprika

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Appears in Cook's Illustrated March/April 2010

SERVES 4 (Makes about 1½ cups)

TIME 15 minutes

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