Olive, Basil and Almond Tapenade

Description This recipe is adapted from “My Paris Kitchen” by David Lebowitz (Ten Speed Press, 2014). Recipe tested by Linda Mutschler Read more A festive menu for a tree-trimming party Makes 8 to 10 servings

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Ingredients:

2 cups pitted green olives
½ cup untoasted almonds
1 small clove garlic
Juice of ½ lemon
1 tablespoon capers, rinsed and squeezed dry
½ cup loosely packed basil leaves
½ cup extra-virgin olive oil
Salt to taste
Crackers or bread slices to serve
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Preparation:

Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor. Coarsely chop the basil leaves, add them to the food processor, and pulse the machine a few times to start breaking them down. Add olive oil and a sprinkle of salt. Pulse the food processor until mixture forms a coarse paste but still has texture.

Transfer to a bowl, cover and refrigerate until ready to serve with crackers or bread.

(Source: http://www.jsonline.com)

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