Roasted Red Pepper and Artichoke Tapenade~

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.

Comments