Serve as a dip with raw vegetables such as carrot slices, broccoli or cauliflower pieces, or with good fresh pita bread cut into wedges. Leftover spread can be used to replace mayonnaise or butter in a sandwich- delicious!

1 cup walnuts
2 – 8 ounce jars roasted red peppers, drained, liquid reserved
1 cup seasoned bread crumbs
1 tbsp red- wine vinegar
1 tbsp fresh basil
1-2 tbsp olive oil

Toast the walnuts- place on a cookie sheet and bake in a 350 degree oven for ten minutes stir to rotate nuts half way through. Remove from oven and cool before using.

Combine the peppers, bread crumbs, cooled walnuts, vinegar and basil and blend in a food processor until blended but still chunky. Measure the reserved liquid from the red peppers and add enough olive oil to equal 1/3 cup total. Add liquid to the pepper mixture and puree until smooth. Cover and refrigerate until ready to serve.

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