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Olive-and-Sun-Dried-Tomato Tapenade

1 4-oz. jar oil-packed sun-dried tomatoes (drain and reserve the oil)
1 cup pitted black olives in brine, drained and rinsed 4-5 fresh basil leaves
1 tsp. green peppercorns in brine, rinsed and drained
2 cloves garlic, peeled
1/2 cup capers, drained
1 tsp. nondairy parmesan cheese (try Soymage—
Dash of salt
Freshly milled black pepper, to taste

• Place all the ingredients into a food processor with 2 Tbsp. of the reserved oil from the tomatoes. Pulse until blended but still coarse. Do not purée. Add extra oil if the mixture is too dry.
• Scoop into a bowl, cover, and chill.
• Allow it to return to room temperature before serving with crackers or crusty bread.

Makes 4 to 6 servings