This tapenade will have you asking for seconds and thirds. It is less intense than the traditional olive tapenade. The recipe calls for basil, garlic, parmesan, and toasted nuts (similar to a pesto sauce). Makes 1 1/2 cups.
- 1/4. cup grated parmesan cheese
- 6 sundried tomatoes (soaked in oil)
- 12 basil leaves
- 1/2 c. toasted almonds
- 2 garlic cloves
- 1/2 c. olive oil
- 1/2 c. Kalamata olives
- Puree all of the ingredients in a food processor. Add salt and pepper to taste. You can also add more olive oil depending on the consistency you want the tapenade to be.
- Serve with crostini (toasted bread with olive oil) or crackers.
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