Roasted Red Pepper Spread

Ingredients

• 6 whole red bell peppers, roasted, peeled and seeded
• 2 tsp. extra virgin olive oil
• 1/4 cup fresh basil
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. fresh lemon juice
• 4 tsp. capers
• 8 Kalamata olives (pitted)
• 1/4 cup pine nuts
• 2 cloves garlic, peeled and mashed to a paste

Instructions

1. Roast peppers or use jarred roasted red peppers; drain and pat dry.
2. Toast pine nuts in skillet until fragrant and slightly brown; cool.
3. Cook smashed garlic in olive oil over low heat without browning.
4. Combine remaining ingredients in food processor.
5. Process until capers and basil are finely chopped.
6. Add peppers, garlic, and pine nuts; pulse to combine.
7. Scrape bowl sides several times during processing for even consistency.
8. Check and adjust seasonings as needed.

Notes

Very colorful and can be prepared ahead. Serve with pita chips for dipping, or spread over goat cheese on toasted bread. Store the spread in a covered container in the refrigerator for up to 5 days. Remove to room temperature at least 30 minutes before serving.