Massage oil on red bell peppers and roast in the oven for around 30 minutes or until charred.
Transfer bell peppers into a bowl and tightly cover the bowl with clingfilm. Allow to steam for 10 minutes.
While the peppers steam toast walnuts in the oven for 10-12 minutes on 160C/140C fan.
Remove the skin from the bell peppers (it's okay if not everything comes off). Then remove the seeds and steam too. Roughly slice the peppers into strips.
In a food processor add everything together. And pulse until its mostly smooth.
Drizzle some olive oil + top with chopped walnuts (I also used fresh pomegranate seeds but that was just for my photographs!)