Ingredients

• 1 small onion, chopped
• 2 large garlic cloves, sliced
• 1/4 cup olive oil
• a 12-ounce jar roasted red peppers, rinsed and drained (about 1 3/4 cups)
• 1/2 cup walnuts, toasted and cooled
• 1/3 cup packed fresh basil leaves, washed well and spun dry
• 1 slice homemade-type sandwich bread, chopped
• 2 tablespoons fresh lemon juice
• Accompaniment: toasted pita wedges

Instructions

1. In a skillet cook onion and garlic in oil over moderate heat, stirring, until softened. In a food processor blend remaining ingredients until nuts are chopped fine. With motor running, gradually add onion mixture and blend until incorporated. Season dip with salt. Serve dip with toasts.