Red Pepper-Walnut Pâte


This rich and flavorful pâte is great used as a spread for crostini or bruschetta.

  • servingServings


  • 2 large red bell peppers
  • 2 Tbs. olive oil
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup walnuts, chopped
  • 2 Tbs. chopped fresh parsley


  1. Roast bell peppers over open flame or under broiler, turning frequently, until skin is blackened on all sides. Place in paper bag, seal bag and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds; coarsely chop peppers and set aside.
  2. In medium skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
  3. In food processor, combine onion mixture, reserved roasted pepper, walnuts, parsley and salt and pepper to taste. Process until smooth. Transfer to bowl, and chill before serving.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 290
  • Carbohydrate Content: 12 g
  • Fat Content: 26 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 4 mg