Grilled Red Pepper & Nut Tapenade

by Michaela

This recipe gives you a yummy red pepper & nut tapenade made from grilled red peppers and a mixture of cashews and peanuts. Can be used also as a dip or sauce for pasta or fish! We simply love it on a bread, but also with pasta. It is a great way to use the harvest of red peppers from the garden in the summer, but you will also enjoy it during the whole year. 

Yummy red pepper & nut tapenade made from grilled red peppers and a mixture of cashews and peanuts. Can be used also as a dip or sauce for pasta or fish!

 


You will need
:

  • 4 grilled red peppers (4 red peppers and 2 tbsp. olive oil, see instructions below)
  • 2 tbsp. olive oil
  • 50 g grilled and salty cashew
  • 50 g grilled and salty peanuts
  • 2 tsp. olive oil
  • 1 tsp. cumin
  • 2 garlic cloves
  • salt, pepper, sambal oelek according to your appetite

Yummy red pepper & nut tapenade made from grilled red peppers and a mixture of cashews and peanuts. Can be used also as a dip or sauce for pasta or fish!


How to prepare grilled peppers

Preheat oven to 210°C (grill). Halve the peppers, clean of the stems and seeds. Wash the halves and halve them again. Line the baking sheet with parchment paper and place the pepper quarters on it (skin side towards the grill). Brush them with 2 spoons of olive oil and grill for about 30 minutes about 15 cm below the grill. Leave the peppers cool down.

Yummy red pepper & nut tapenade made from grilled red peppers and a mixture of cashews and peanuts. Can be used also as a dip or sauce for pasta or fish!

When the peppers cool down, you can start to peel the skin. Mostly it goes easily, you might need to remove the rest with the help of a peeler. Place the peeled grilled peppers into a bowl. 

Yummy red pepper & nut tapenade made from grilled red peppers and a mixture of cashews and peanuts. Can be used also as a dip or sauce for pasta or fish!

Add the rest of ingredients and mix all together until smooth. 

Yummy red pepper & nut tapenade made from grilled red peppers and a mixture of cashews and peanuts. Can be used also as a dip or sauce for pasta or fish!

Taste the tapenade and add some salt (if needed as cashews and peanuts are already salty) and pepper. If you like it hot, add 1 tsp. of sambal oelek. 

Yummy red pepper & nut tapenade made from grilled red peppers and a mixture of cashews and peanuts. Can be used also as a dip or sauce for pasta or fish!

 

 

 

 

 

 

 

 

Yummy red pepper & nut tapenade made from grilled red peppers and a mixture of cashews and peanuts. Can be used also as a dip or sauce for pasta or fish!

I also add a printable recipe below. Enjoy! 🙂

Grilled Red Pepper & Nut Tapenade
Serves 4
tapenade, dip, or sauce to accompany fish or pasta
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Prep Time
5 min
Cook Time
30 min
Total Time
1 hr
Prep Time
5 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 4 red peppers
  2. 2 tbsp. olive oil
  3. 50 g grilled and salty cashew
  4. 50 g grilled and salty peanuts
  5. 2 tsp. olive oil
  6. 1 tsp. cumin
  7. 2 garlic cloves
  8. salt, pepper, sambal oelek according to your appetite
Instructions
  1. Preheat oven to 210°C (grill). Halve the peppers, clean of the stems and seeds. Wash the halves and halve them again. Line the baking sheet with parchment paper and place the pepper quarters on it (skin side towards the grill). Brush them with 2 spoons of olive oil and grill for about 30 minutes about 15 cm below the grill. Leave the peppers cool down.
  2. When the peppers cool down, you can start to peel the skin. Mostly it goes easily, you might need to remove the rest with the help of a peeler. Place the peeled grilled peppers into a bowl.
  3. Add the rest of ingredients and mix all together untill smooth.
  4. Taste the tapenade and add some salt (if needed, as cashew and peanuts are already salty) and pepper. If you like it hot, add 1 tsp. of sambal oelek.
Adapted from VitalFood Magazine N°3
Adapted from VitalFood Magazine N°3
1001 Voyages Gourmands http://1001voyagesgourmands.com/
Yummy red pepper & nut tapenade made from grilled red peppers and a mixture of cashews and peanuts. Can be used also as a dip or sauce for pasta or fish!

 

 

 

 

 

 

Have you tried the recipe

Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands ! 

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1 comment

Mélina & Chocolat 23.10.2015 - 14:37

Ca mle plaît bien ça ! Pour un futur apéro pourquoi pas… 😉

Reply

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