Herb And Almond Tapenade Recipes
GREEN OLIVE, BASIL AND ALMOND TAPENADE
Add a few grinds of freshly crushed black pepper. Excerpted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I spread this tepenade over hummus and it got raves.
Provided by gailanng
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.).
- Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
- Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
- The tapenade will keep for up to one week in the refrigerator.
Nutrition Facts : Calories 817, Fat 86.7, SaturatedFat 11.1, Sodium 2298.5, Carbohydrate 11.8, Fiber 7.3, Sugar 2.2, Protein 6.8
GREEN OLIVE AND ALMOND TAPENADE
Provided by Amy Sue Keck
Categories Condiment/Spread Food Processor Nut Olive No-Cook Lemon Almond Spring Gourmet California
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.
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