The Pampered Chef ®
Roasted Red Pepper & Sun-Dried Tomato Tapenade
|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|
- Place sun-dried tomatoes in (250-ml) Prep Bowl. Microwave, uncovered, on HIGH 20–30 seconds or until tomatoes are slightly softened. Let cool.
- 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.
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