Red Pepper Walnut Pâte

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

1. 1) Roast bell peppers under the broiler, turning frequently, until skin is blackened on all sides. Place bell peppers in paper bag, seal, and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds. Coarsely chop and set aside.
2. 2) In skillet, heat oil over medium heat. Add onion and garlic, stirring often until softened, about 5 minutes.
3. 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.
4. 4) Great used as a spread on crostini, bruschetta, or in sandwiches.

red bell peppers, olive oil, yellow onion, clove garlic, walnuts, parsley

Taken from www.epicurious.com/recipes/member/views/red-pepper-walnut-pate-52686141 (may not work)