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RED PEPPER DIP WITH WALNUTS (pareve)

1 small onion, chopped
2 teaspoons garlic minced
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 bread, chopped
2 tablespoons fresh lemon juice

In a skillet sauté the onion and garlic in the oil, stirring, until softened, about 4 or 5 minutes. In a food processor or blender combine the peppers, walnuts, basil, bread and lemon juice. Blend the 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.