top of page
  • ahwcweb

Tasty Tuesday-Roasted Pepper Walnut Paté

Roasted Pepper Walnut Paté

Yields: 12 ¼-cup servings


  • 1½ cups walnuts

  • 1 roasted garlic bulb

  • 1 (16-ounce) jar roasted red bell peppers

  • 2 Tablespoons fresh basil

  • 3 Tablespoons fresh parsley

  • ½ teaspoon salt

  • 1 teaspoon onion powder

  • 1 Tablespoon extra-virgin olive oil

  • 1 Tablespoon fresh lemon juice


  1. Spread walnuts on a baking sheet in a single layer.

  2. Cut the tips of the garlic tops, cover the garlic bulb with foil, and place it on the baking sheet with the walnuts.

  3. Roast in a 275°F oven for 30-45 minutes.

  4. Drain peppers and place with walnuts in a food processor. Process until smooth.

  5. Squeeze garlic cloves out of the roasted bulb and add to walnut mixture.

  6. Add remaining ingredients, and process again for 30 seconds.

  7. Serve with veggie sticks or crackers, and see this recipe disappear!


Have you been enjoying Dana’s Recipes?

Did you know you can order her Latest cookbook Start a New YOU!® Cookbook.

It is available in Kindle books, paperback, or hardback.


bottom of page