Roasted Red Pepper & Artichoke Heart Tapenade

I was in the supermarket.
Buying queen olives.
And there it was. In front of me.
Roasted red pepper & artichoke tapenade. You know, the pre-made kind.
It sounded so good! Especially to a artichoke heart lover like me.

Of course, I didn’t buy the jar.
I bought roasted red pepper and artichoke hearts.
And took out my food processor.

Adaptation of Roasted Red Pepper Tapenade, AllRecipes

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Ingredients:

• 1 jar (170 ml) roasted red bell peppers, drained and coarsely chopped (equivalent of 1 bell pepper if you want to roast your own)
• 1 can (398 ml) artichoke hearts, drained
• 1/2 cup lightly packed fresh basil
• 1/4 cup grated parmesan (skip for a vegan tapenade)
• 1 tbsp drained capers
• 1 tbsp sliced black olives
• 1 tbsp lime juice
• Salt and pepper to taste

Directions: Add all ingredients to a food processor and process until smooth. If the tapenade is too thick, add some olive oil. I didn’t need to add any. Cover and place in the fridge at least a couple hours. For best flavor, make the day before.

Makes about 2 cups

This tapenade was so good! It has lots of different flavors that go perfectly with each other. The basil is especially great in there! There is a little parmesan cheese but it would be just as good without if you want it to be vegan.