Sweet Pepper Tapenade

• 3 red bell peppers: 2 roasted (see recipe); 1 stemmed, cored, seeded and deribbed
• 3 cloves garlic, peeled and chopped
• 2 teaspoons ground almonds
• 1/2 teaspoon olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons chopped Italian parsley

1. Coarsely chop the peppers and place them in a food processor with the garlic and almonds.
2. Process until smooth.
3. Add the olive oil, lemon juice, salt and pepper and process until combined.
4. Scrape into a fine mesh sieve and drain well.
5. Stir in the parsley.

red bell peppers, garlic, ground almonds, olive oil, lemon juice, salt, freshly ground pepper, italian parsley

Taken from cooking.nytimes.com/recipes/2933 (may not work)