Roasted Red Pepper and Walnut Spread

Ingredients

• 3 large (~1¼ lb) red bell peppers
• 2 tbs olive oil
• ¾ C chopped white onion
• 2 tsp minced garlic
• ½ C walnut pieces, lightly toasted
• 3 tbs chopped basil or other favorite leafy herb such as cilantro
• 1 slice white sandwich bread, crusts removed
• Fresh lemon juice or white balsamic vinegar
• Salt and freshly ground pepper

Directions

1. Char the peppers over a gas flame or under a hot broiler until blackened all over. Place in a bowl, cover with plastic and allow to sweat for 10 minutes. Remove, scrape off charred skin (do not wash), remove and discard stems and seeds. Set aside.
2. In a saute pan add the oil and saute the onion and garlic until soft but not brown. Add onion mixture, red peppers and remaining ingredients to a food processor and process until fairly smooth but still with a little texture.
3. Season to taste with lemon juice, salt and pepper. Store covered in refrigerator up to 5 days.