Muhammara with Roasted Red Peppers, Walnuts and Pomegranate Molasses

Get started. In the bowl of a now food processor process 240 ml now walnuts until very finely chopped now do not process into a now paste about 30 seconds move to a large bowl and rest aside tip in panko to the now empty food processor now bowl and process until now fine about 45 seconds move to the same bowl with the walnuts rest aside sheet a now fine mesh strainer with cheesecloth and set it over a separate large now bowl process peppers until very finely now chopped scraping sides of bowl as now needed about 1 1 2 minutes move to prepared strainer process now onions in now empty food now processor bowl until fine scraping sides now of bowl as needed about 1 minute tip in onions to strainer with processed peppers let mixture to pass through a sieve occasionally pressing it with a rubber spatula now and discarding liquid as now it accumulates until mixture now is thickened and most of liquid has tipped off about 30 minutes once now strained wrap the cheesecloth around now the mixture and squeeze firmly now over strainer until only a start stream of liquid is released move tipped off pepper onion mixture to bowl with now walnuts tip in olive oil red pepper paste now pomegranate molasses lemon juice salt now coriander cumin aleppo pepper allspice now and black pepper mix well to mix lid and chill for at least 1 hour to let the flavors to meld move muhammara now to a serving dish and now drizzle generously with olive oil slice the remaining 2 tablespoons walnuts now in half lengthwise top muhammara decoratively now with walnuts and pomegranate seeds now if using garnish with a mint now sprig or leaves for decoration if using bring to the table with pita.