The Pampered Chef ® Roasted Red Pepper & Sun-Dried Tomato Tapenade Recipe

The Pampered Chef ®
Roasted Red Pepper & Sun-Dried Tomato Tapenade
Recipe

 100 g sun-dried tomatoes in oil (drained weight), well-drained and patted dry
 10 g fresh parsley
 1 clove garlic, peeled
 50 g pitted kalamata olives (drained weight), drained and patted dry
 25 g walnut halves, toasted and cooled
 1 tablespoon olive oil
 1 teaspoon balsamic vinegar
 200 g roasted red peppers from a jar (drained weight), well-drained and patted dry, diced

 

    1. Place sun-dried tomatoes in (250-ml) Prep Bowl. Microwave, uncovered, on HIGH 20–30 seconds or until tomatoes are slightly softened. Let cool.
    1. Combine parsley, garlic, olives and walnuts in Manual Food Processor. Cover and pump handle until coarsely chopped. Add tomatoes, olive oil and vinegar; cover and process until coarsely chopped. Add red peppers; cover and process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Transfer tapenade to serving dish; serve.

Yield: Serves 10 (makes about 365 g)

Per serving: Energy 365kJ/88kcal; Protein 1g; Carbohydrate 2g; Sugars 1.7g; Fat 8.6g; Saturated Fat 1.1g; Fibre 0.6g; Salt 0.6g

Cook’s Tip: To toast walnuts, place walnuts in Small Micro-Cooker®; microwave, uncovered, on HIGH 1–2 minutes or until aromatic and toasted, stirring after every 30-second interval. Let cool before using in tapenade.

© null The Pampered Chef used under license.

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Filed under Garlic, Manual Food Processor, Pepper

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