In a medium skillet over medium heat, throw in walnuts and sauté until they become more fragrant; toss often, about 4-5 minutes. Remove from the heat and add to the bowl of a food processor.
Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt; process until blended but not completely smooth, keeping the mixture slightly coarse. The process time shouldn’t take more than 1 minute. Half way through, clean the sides of the bowl; taste and adjust if necessary.
Transfer the muhammara in a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
When ready to serve, sprinkle chopped walnuts, fresh parsley and drizzle about ½ tablespoons oil if desired. Yield 2 cups.
