- 1 (7 ounce) jar roasted red peppers, drained and chopped
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 1/2 cup minced fresh cilantro
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup olive oil
- 1/4 cup drained capers
- 4 cloves garlic, chopped
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.
03/12/2017
recipepes.com
Roasted Red Pepper Tapenade, recipe
PT15M
PT1H
5
455 calories