Red Pepper and Black Olive Tapenade

Ingredients

• 1 red bell pepper
• 2 cups pitted kalamata olives
• 1 cup fresh basil leaves, packed
• 1 (3.25-ounce) jar capers, drained
• 2 garlic cloves, chopped
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper, to taste

Preparation

1. 1. Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally. Place in zip-top plastic bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.
2. 2. Place red pepper, olives, and next 4 ingredients in a food processor, and pulse until combined. Slowly add olive oil while processor is running, and blend well. Season with pepper.