Red Pepper-Walnut Pâte
This rich and flavorful pâte is great used as a spread for crostini or bruschetta.
This rich and flavorful pâte is great used as a spread for crostini or bruschetta.
Ingredients
- 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
Preparation
- 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.
- In medium skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
- 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
- Cholesterol Content 0 mg
- Fat Content 26 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 3 g
- Sodium Content 4 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g