Roasted Red Pepper Tapenade
This roasted red pepper tapenade is a quick and easy recipe made with a jar of roasted red peppers. Packed with the flavours of the Mediterranean, it's a healthy dip, spread or condiment that's ready in minutes.
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Servings: 6
Calories: 237kcal
Equipment
- food processor or high speed blender
- weighing scales
- measuring spoons
- Spatula
- serving bowl
Ingredients
- 5 large roasted red pepper (from a jar)
- 50 g pitted green olives
- 1 lemon (juice only)
- 2 cloves garlic
- 1 red chilli (deseeded if preferred)
- 1 bunch basil
- 1 bunch parsley
- 3 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 150 g blanched almonds
Instructions
- Place all the ingredients, except for the blanched almonds, into a food processor and blitz for 1-2 minutes until smooth.
- Remove the lid, push down the dip from the sides of the food processor, and add the blanched almonds. Blitz again for 1-2 minutes until smooth, with some texture remaining.
- Spoon the dip into a bowl, cover and chill in the fridge until ready to serve.
Nutrition Facts
Roasted Red Pepper Tapenade
Amount Per Serving
Calories 237
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Sodium 760mg33%
Potassium 302mg9%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 1138IU23%
Vitamin C 40mg48%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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