Adapted from Diane Morrissey
1 7-ounce jar roasted red peppers, drained
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1/3 cup virgin olive oil
1/4 cup capers, drained
4 cloves garlic, chopped
1 tablespoon lemon juice
Salt and pepper to taste
Add ingredients to a food processor and pulse till mixture resembles chunky pesto.
Serve with crudite or crackers.