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Roasted Red Pepper And Walnut Dip/Spread Recipe

by Global Cookbook

Ingredients

3 lrg Red bell peppers - (abt 1 1/4 lbs) 2 Tbsp. Extra virgin olive oil 3/4 c. Minced white onion 2 tsp Chopped garlic 2/3 c. Walnut pcs lightly toasted 3 Tbsp. Minced basil

(or possibly other favorite leafy herb such as cilantro) 1 slc White sandwich bread (preferably homemade) crusts removed     Fresh lemon juice or possibly white balsamic     vinegar     Salt to taste     Freshly-grnd black pepper to taste

Directions

1. Char the peppers over a gas flame or possibly under a warm broiler till blackened all over. Place in a bowl, cover with plastic and allow to sweat for 10 min. Remove, scrape off charred skin (don't wash), remove and throw away stems and seeds. Set aside.
2. In a saute/fry pan add in the oil and saute/fry the onion and garlic till soft but not brown. Add in onion mix, red peppers and remaining ingredients to a food processor and process till fairly smooth but still with a little texture. Season to taste with lemon juice, salt and pepper. Store covered in refrigerator up to 5 days.
3. This recipe yields 1 3/4 c..

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