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Boku Artichoke, Red Pepper and Black Olive Tapenade Recipe

Name: Boku Artichoke, Red Pepper and Black Olive Tapenade Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 7 oz roasted red peppers, drained; 6 oz marinated artichoke hearts, drained; 0.5 cup pitted Kalamata olives; 2 tbsp Boku Superfood; 1 small shallot, minced; 0.25 cup loosely packed fresh basil, chopped; 2 tbsp extra virgin olive oil; 2 tsp red wine vinegar; 0 sea salt & fresh black pepper to taste

[[ recipeID=recipe-8lnp5g0xv, title=Boku Artichoke, Red Pepper and Black Olive Tapenade Recipe ]]

Tags: Antioxidants, Boku Superfood, Category_Snack, Digestion, Energy, Immunity

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Boku Artichoke, Red Pepper and Black Olive Tapenade Recipe

Warning: This tapenade recipe is addictively delicious! This zesty dip, spread, or sandwich filling comes together quickly with a few prepared products you already have in the pantry!

Servings: 4

Keywords: Antioxidants, Boku Superfood, Digestion, Energy, Immunity

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins

Ingredients

Instructions

Ingredients

7 oz roasted red peppers, drained
6 oz marinated artichoke hearts, drained
½ cup pitted Kalamata olives
2 tbsp Boku Superfood
1 small shallot, minced
¼ cup loosely packed fresh basil, chopped
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
sea salt & fresh black pepper to taste

Instructions

Place the red peppers, artichoke hearts and Kalamata olives in the bowl of a food processor fitted with a metal blade, process to small pieces; pulse in the Boku and turn mixture into a bowl.
Add the shallot, basil, oil, vinegar and stir to combine well. Add sea salt and black pepper to taste.

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