PCC Roasted Pepper and Artichoke Tapenade

PCC Roasted Pepper and Artichoke Tapenade

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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.