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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
- Â Â (or possibly other favorite leafy herb such as cilantro)
- 1 slc White sandwich bread (preferably homemade) crusts removed
- Â Â Fresh lemon juice or possibly white balsamic
- Â Â vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- 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.
- 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.
- This recipe yields 1 3/4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 629g | |
| Calories 716 | |
| Calories from Fat 450 | 63% |
| Total Fat 52.09g | 65% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 194mg | 8% |
| Potassium 1242mg | 35% |
| Total Carbs 54.27g | 14% |
| Dietary Fiber 13.5g | 45% |
| Sugars 23.78g | 16% |
| Protein 12.93g | 21% |
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