Ingredientes para Kelly's Tapenade
- 1/2 cup pitted Kalamata olives
- 1/2 cup pitted black olives
- 1/4 cup pimento-stuffed olives
- 1 (14 ounce) can water-packed artichoke hearts, drained
- 2 tablespoons capers, drained
- 1/2 cup sun-dried tomatoes packed in oil, drained
- 2 garlic cloves, peeled
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil leaves
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
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Cómo preparar Kelly's Tapenade
- Combine all ingredients in a food processor.
- Process until the mixture is finely chopped but still slightly chunky. Do not over-process, or you will end up with a paste.
- Taste and adjust seasoning as needed. You may wish to add more lemon juice for brightness, or a pinch more salt and pepper.
- Transfer the tapenade to a serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve with crusty bread, toasted baguette slices, or your favorite bagel chips. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
4g
Fat
27g
Carbs
7g