Friday, July 22, 2011
Roasted Red Pepper and Artichoke Tapenade
1-9 ounce jar roasted red pepper, drained
1-12 ounce jar marinated artichoke hearts, drained
1 teaspoon Worcestershire sauce
1/2 cup parmesan, grated
1/3 cup extra virgin olive oil
1/2 cup fresh parsley, minced
1/4 cup basil, sliced
1/4 cup capers, drained
4 cloves garlic, chopped
1 Tablespoon fresh lemon juice
sea salt and freshly ground pepper, to taste
Add all ingredients to a food processor and pulse until mixture becomes the texture of a chunky pesto. Allow the flavors to sit for a few hours to meld.
This is a good dip for vegetables, crackers, or baguettes. Also, to use as a fresh pasta sauce or on grilled fish.