So glad to hear!

I'm so glad to hear you enjoyed it (and appreciate you coming back to rate it, too!)

I'm so glad to hear you enjoyed! And thanks for sharing re finding the paste - unfortunately Fresh Market isn't anywhere near me nor nationwide, but great to know if you have it nearby, it may be a place to look.

As with many recipes that have been around a while, there are a few variations. However certainly many versions I have seen by Peruvian chefs include walnuts so it is pretty common.

I'm so glad to hear you all enjoyed it, and yes, great use of some of the paste (also, if you haven't tried them yet, I have a few other Peruvian recipes like papa a la Huancaina and tiradito that use the paste, too).

It was very delicious. I used 1 T of aji amarillo paste because I was concerned it might otherwise taste like chicken pot pie filling, as that one guy said. There is no way it would have tasted like that with even just 2 teaspoons, so I don't know what he was talking about.

my blender didn't want to blend the walnut/bread/parm mixture into a smooth blend, so I added the 1/2 cup of stock to the mix and it worked like a charm.

Easy to make. All the family raved over it. This a perfect use for that jar of paste I have in my fridge. Thank you so much.

I love the sound of peanuts and a touch of cumin. Thanks for sharing - it's always great to hear about the variations in traditional dishes. And I can understand why it's a favorite!

Sorry you found it bland, aji amarillo pastes can vary in quite how strong they are, as can tastes, so I'd suggest the amount listed is more of a minimum guide and you adjust up to taste (as you clearly did) - I've added in "or more to taste" to make this clearer.

So glad to hear it worked well for you, and matched up to what you have had in restaurants!

What a wonderful story, that is so lovely to hear! So glad to hear you enjoyed and that it met with a Peruvian's approval.

I appreciate not wanting to buy something just for a recipe when it's not something you would otherwise use. I've seen this made with pecans as well so I'd suggest that as an alternative, they have a similar texture and flavor is not so far off (and I think you'd hardly tell given the amount in here) - just use the same amount as the walnuts. Another option would be almonds, though if you use those, I'd definitely say to toast them first to help with flavor.

Sorry, realized I mistyped my email after I clicked submit so replying to my comment so I'll be sure to see the reply.

Thanks, indeed it's a great dish and definitely comfort food!

Thanks, it's sadly not that well known but the flavors are indeed great!