Grilled Red Pepper & Nut Tapenade

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. 

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

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.

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. 

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

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. 

I also add a printable recipe below. Enjoy! 🙂

Grilled Red Pepper & Nut Tapenade

2015-10-03 21:29:33

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 https://1001voyagesgourmands.com/

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 !