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Roasted Red Pepper Dip

Yields1 Serving

 3 red bell peppers
 1 avocado oil
 1 cup raw walnuts
 1 garlic clove
 juice of 1 large lemon
 ½ cup fresh basil
 1 tbsp olive oil
 salt and pepper to taste

For the roasted red peppers, preheat oven to 450 degrees. Cut peppers in half, removing seeds and stems. Cover peppers with avocado oil, and place face down on a baking sheet. Roast for about 30 minutes until a slight char begins to form on the outer skin. Remove peppers from oven, and cover in aluminum foil for 10 minutes. Peel off the outer skins.


Add walnuts to a skillet over medium-high heat, and cook for about 5 minutes until slightly browned and fragrant, stirring frequently.


Add roasted red peppers, toasted walnuts, garlic, lemon juice, basil, olive oil, salt and pepper to a food processor or high speed blender.


Mix until well combined and you've reached your desired consistency.


Transfer into a bowl, and top with kalamata olives and more fresh basil, if desired. Serve with pita chips, crackers or sliced vegetables.