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
Enjoy!
Peace in the Kitchen!
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