Roasted Red Pepper and Almond Spread

Name: Roasted Red Pepper and Almond Spread
Ingredients: 3 large red bell peppers (1¼ pounds); ½ cup chopped white onion; 2 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; Fresh lemon juice, white balsamic vinegar, or sherry vinegar; Fresh lemon juice, white balsamic vinegar, or sherry vinegar; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 tablespoons chopped fresh basil or other favorite fresh leafy herbs, such as mint or cilantro; 3 tablespoons chopped fresh basil or other favorite fresh leafy herbs, such as mint or cilantro; 1 slice white sandwich bread, crust removed; Fresh lemon juice, white balsamic vinegar, or sherry vinegar; 2 teaspoons minced garlic; ⅔ cup blanched almonds, lightly toasted; 3 tablespoons chopped fresh basil or other favorite fresh leafy herbs, such as mint or cilantro; 3 tablespoons chopped fresh basil or other favorite fresh leafy herbs, such as mint or cilantro

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I’ve specified almonds here, but you could certainly use other nuts, like walnuts, in their place. Walnuts have tannins, which give a little bite to the mixture, while almonds are sweeter. This is great as a spread or dip, as an accompaniment to rice or potatoes, and as a stuffing, for baked zucchini or chicken breasts, for example.

Ingredients

3 large red bell peppers (1¼ pounds)
2 tablespoons olive oil

Side dish
Starter
Vegetarian

Method

Char the peppers over a gas flame or under a hot broiler. Put in a medium bowl, cover with plastic wrap, and allow to sweat for 5 minutes. Remove, scrape off charred skin (do not wash), and remove and discard the stems and seeds. Set aside. In a sauté pan, heat the olive oil and sauté the onion and garlic until soft but not brown. In a food processor, combine the onion mixture, bell peppers, al