Saturday, December 21, 2013

Tapenade



1 cup black olives, kalamata
2 cloves garlic, minced
1/2 cup pine nuts
1 tablespoon fresh basil,  washed and chopped
1/4 cup Parmesan cheese
1/4 olive oil

Place olives in a food processor and process for a few seconds until they form a rough paste with some chunks of olives here and there. Add pine nuts to olives and process for a few more seconds making olives and nuts into a paste.  Transfer to a bowl and mix in remaining ingredients. You should have a thick paste glistening with oil.  Serve with heavy breads, crackers, or pita bread.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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