¼ cup (25 g) walnuts

¼ cup (60 ml) oil-packed sun-dried tomatoes

1 small clove garlic, chopped

1 tbsp (15 ml) lemon juice

2 roasted red bell peppers, seeds and skins removed (see note)

Salt and pepper

In a food processor, chop the nuts, tomatoes and garlic with the lemon juice.

Add the peppers and pulse for a few seconds or until the peppers are almost puréed. Season with salt and pepper.

Serve with toasted baguette and/or raw vegetables.

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