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 Peppers: Char peppers over a gas flame or under a hot broiler until blackened all over. Transfer to a bowl, cover with plastic wrap, and let steam 10 minutes.
2. Peel & Prep: Scrape off charred skins (do not wash). Remove and discard stems and seeds; set aside.
3. Sauté Aromatics: In a sauté pan, heat oil and cook onion and garlic until soft but not browned.
4. Process: Add the onion mixture, roasted red peppers, and remaining ingredients to a food processor. Process until mostly smooth with a little texture remaining.
5. Season & Store: Season to taste with lemon juice, salt, and pepper. Store covered in the refrigerator up to 5 days.

The Gumbo Page