I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh). (landsandflavors.com)
I used jarred roasted red peppers instead and I loved the flavor as much as fresh roasted peppers. (onebitevegan.com)
feta, crumbled) 1 cup jarred roasted red peppers, drained and diced 1/3 cup sliced or slivered almonds, toasted 1/4 cup fresh flat - leaf parsley, chopped 3 Tbsp. (ahintofhoney.com)