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Throw the red peppers on the barbecue to get a nice smoky flavor and char.
Cover the peppers to make them sweaty and loosen the skin to make the peeling process easier.
Dump the roasted red peppers into a food processor.
Add the toasted walnuts, garlic, pomegranate, bread crumbs, olive oil, and salt.
Blend on high, making sure not to overdo it to get a nice contrast of textures from the crunchy walnuts and bread crumbs.