Place 3 bell peppers on a baking sheet in the oven. Roast them for around 20 min (until the skin starts to blacken) on 230 C.

Toast the walnuts in a dry pan.

Remove the seeds, core and top of the peppers then set aside.

Fry the garlic on med-high for a few min, then add the peppers and all other ingredients.

Try to break down the peppers with your spatula while stirring and once everything is hot blend it until it's slightly smooth.