Roasted Red Pepper & Pignoli Tapenade

quick and easy roasted red pepper & pine nut tapenade

Having an easy, go-to recipe for entertaining is a must. Even if you’re not a whiz in the kitchen this Roasted Red Pepper & Pignoli (pine nut) Tapenade is sure to impress.

It passed my mother-in-law test!

The best part is all the ingredients can be found, “grab-and-go” in nearly any grocery store. If you’re more into roasting your own peppers (which is a tasty option) then go for it. I’d rather spend more time on the cocktails! 

Roasted Red Pepper and Pignoli Tapenade
Serves 10
Easy, fast, and impressive this simple tapenade is a staple for enteraining.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 Can Roasted Red Peppers (drained)
  2. 2 TBSP Romano Cheese (grated)
  3. 2 TBSP Pignoli/Pine Nuts
  4. 1 TSP Capers
  5. 2 Sprigs Tarragon (coarsely chopped)
  6. 1/2 TSP White Pepper
Instructions
  1. Heat a small skillet on medium-high. Once the pan is heated through, add pignoli. Smell is your indicator here, as soon as the nuts start to release their oils and the aroma of nut wafts up from the pan, give it a few shakes until they are golden brown. Remove from heat and set aside. Place remaining ingredients in a blender. Pulse several times to break down the peppers. Add pignoli and continue to pulse until a nice paste forms - as chunky or smooth as you like.
Notes
  1. It's best to let this tapenade chill for 30 minutes or so in the refrigerator. This gives it time to set up and for the flavors to meld.
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