Red Pepper-Walnut Pate

1. 1

   Roast bell peppers over open flame or under broiler, turning frequently, until skin is blackened on all sides.

2. 2

   Place in paper bag, seal bag and let stand 5 minutes.

3. 3

   Remove from bag and scrape charred skin from peppers.

4. 4

   Remove stems and seeds; coarsely chop peppers and set aside.

5. 5

   In medium skillet, heat oil over medium heat.

6. 6

   Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

7. 7

   In food processor, combine onion mixture, reserved roasted pepper, walnuts, parsley and salt and pepper to taste.

8. 8

   Process until smooth.

9. 9

   Transfer to bowl, and chill before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.