1/3 cup or more extra virgin olive oil
4 red bell peppers (or a mixture of red and orange)
3/4 cup walnuts halves
2-4 Tbsp. lemon juice
salt to taste
Heat the oil over medium heat in a large skillet. In a food processor, coarsely chop the walnuts to about the size of lentils. Add them to the oil and stir occasionally to toast them while you prepare the peppers. Do not allow to overtoast! Wash and core the peppers, then cut into pieces to fit into the food processor easily. Pulse until the peppers are roughly a wet version of the walnuts. When the walnuts are lightly toated, add in the peppers. Saute 10-15 minutes (maybe more?) until they soften and the aroma and flavor become richer. Add salt and lemon juice to taste. Also add more oil if necessary to help the texture. Put it in a pretty dish and eat with pita, crostini, crackers, etc, or add to a sandwich or wrap for extra yum. Apparently this is often spiced up with hot pepper paste, which would be yummy, too.