Ingredients
-
2
-
1/3
-
1
-
1 1/2
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
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
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Steps
|
1
Done
|
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.). |
|
2
Done
|
Coarsely Chop the Basil Leaves, Add Them to the Processor and Pulse the Machine a Few Times to Start Breaking Them Down. |
|
3
Done
|
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. |
|
4
Done
|
the Tapenade Will Keep For Up to One Week in the Refrigerator. |
