Recipe: Roasted Red Bell Pepper Tapenade or Black Olive Tapenade (food processor)

ROASTED RED BELL PEPPER TAPENADE

2 roasted red bell peppers, coarsely chopped
12 oil-packed sun-dried tomatoes, drained
2 anchovy fillets
2 cloves garlic, peeled
2 green onions, washed, ends removed, coarsely chopped
1 tablespoon capers, rinsed and drained
1 tablespoon herbs de Provence
1/4 cup chopped fresh basil
1/3 cup olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste

In a food processor fitted with the metal blade, combine all ingredients, adding the oil in a steady stream while the machine is running, until mixture is smooth and thick. Cover and refrigerate up to 3 weeks.

VARIATION:

TO MAKE BLACK OLIVE TAPENADE:
Substitute 1 cup Nicoise or Kalamata olives for the red bell peppers and sun-dried tomatoes.

Jarred roasted red bell peppers can be used in this recipe.

Makes 1 1/2 cups
Source: Main Course Sandwiches by Ray Overton