Plant Based Olive Red Pepper Tapenade

This was inspired by the Good for You Olive Tapenade that I previously posted in this blog.  I wanted a plant based version that adheres to the no oil, no dairy, no meat, no fish limitations of this approach to eating healthy.  The previous version is a pretty healthy one.  This is a healthier but very close version.  It is surprisingly good and delicious even without the almonds and optional oil that were in the original recipe.  

This tapenade is more moist than the bottled tapenade that I have tasted.   It is not soggy however like a salsa.  It has a wonderful spreadable consistency and an exciting taste to boot.

Plant Based Olive Red Pepper Tapenade 

• 1/2 cup pimento stuffed olives 
• 2 garlic cloves
• 1 whole tomato, seeds removed            
• 1 whole fresh red pimento pepper
• 1/4 inch jalapeno pepper
• 4 basil leaves

Place all the ingredients in a micro processor and pulse till well blended. Put the mixture into a strainer till most of the liquid has drained.  You want it spreadable but not soggy.  

Serve with crackers or baguette slices.