Kathie Oh's Recipe

Roasted Red Pepper Tapanade

Category: on the sidelines

1 7 oz. jar roasted red peppers, drained
1 6 oz. jar marinated artichoke hearts, drained
1/2 cup minced fresh parsley
1/2 cup fresh grated parmesan cheese
1/3 cup extra virgin olive oil
1/4 cup capers, drained
4 cloves garlic, chopped
1 Tbsp. fresh lemon juice
salt and pepper to taste

Add ingredients to a food processor and pulse until mixture becomes the texture of chunky pesto.