If roasting the peppers on a charcoal or gas grill, let cool to room temperature in a tightly covered bowl and reserve the oils. Additionally cool 8 hours refrigerated.
In a food processor, grind the walnuts and garlic to a course powder. Peel the red peppers and remove the seeds. Some of the blackened skin may also drop into the mixture. It is OK. Add to the food processor. Add all of the remaining ingredients, including the reserved pepper oils and puree until smooth. Taste and adjust seasoning. Refrigerate for 8 hours and let the blend marry before using. This will keep for up to 4 weeks refrigerated and in a closed container.
Serve with Roasted Leg of Lamb, Mediterranean Style or salmon or halibut. Also used in Crab Stuffed Mushrooms.