Sunday, February 17, 2013

Salsa Genovese

1/2 pounds of pitted Green Olives
2 TBS Pine Nuts, toasted
2 TBS Fresh Parsley, chopped
2 TBS Fresh Basil, chopped
1 tsp Fresh Thyme leaves
1/2 tsp grated Lemon Zest
1/2 tsp Capers, rinsed and minced
1 small clove of Garlic, minced
6 TBS Olive Oli

In a Food Processor:
Pulse the Olives until well chopped
Add all remaining ingredients except the Oil
Pulse a few more times to incorporate
Continue pulsing while drizzling the oil slowly into the processor

Yields about 1 cup

Refrigerate with a thin layer of Olive Oil on top

Serve as a tapenade on crackers or toasted slices of a Baguette

Peace in the Kitchen!

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