Makes 1/2 cup; can be multiplied.
1/3 cup walnut pieces
2 oz chopped kale
4 oz roasted red pepper
1/4 tsp harissa, or more to taste
1/2 tsp kosher salt
1 Tbsp fresh lemon juice
In a small nonstick (dry) frying pan, toast the walnuts over low heat until fragrant and slightly browned.
Place the walnuts along with the remaining ingredients in a food processor, and pulse until the mixture is a smooth purée.
Store in the refrigerator until ready to use [can be made up to 2 days ahead].
Serve with vegetables, tortilla chips, crackers or pita bread; spread on a sandwich; or, toss with pasta.