Red Pepper-Walnut Pâte

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

  • 4Servings


  • 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


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

  • 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