- Yields: about 2 1/2 cups
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/4 bunch parsley
- 1 1/2 cups artichoke hearts, rinsed and drained
- 1 1/2 cups roasted red peppers
- 6 tablespoons olive oil
- 6 tablespoons shredded Parmesan cheese
- 5 tablespoons capers, rinsed and drained
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
Directions
Chop all ingredients in a food processor using the pulse setting until tapenade is blended but not a paste.
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