Spicy Sun-Dried Tomato and Lemon Zest Tapenade

Submitted by Chris Newell

"Zesty Tapenade for use on crostini ,steaks, eggs etc I made this when I was cooking a skirt steak and wanted a different topping than say a Chimichurri which is more traditionally made from chopped parsley, dried oregano, garlic, salt, pepper, onion, and paprika with olive oil."

 

• Ready In: 35mins
• Ingredients: 6
• Yields: 3 1/2 cups
• Serves: 28

ingredients

• 1 cup kalamata olive, pitted
• 1⁄2 cup green olives, marinated with red pepper flakes
• 1 small red onion, rough chopped
• 4 ounces pine nuts, toasted (do not burn)
• 8 1⁄2 ounces sun-dried tomatoes packed in oil
• 2 lemons, juice and zest of

directions

1. Place all olives in food processor and pulse until just to a coarse chop. About BB size or just bigger reserve).
2. Place rough chopped red onion in food processor and pulse until just fine dice reserve.
3. Place sun-dried tomatoes and toasted pine nuts in processor and pulse until a rough paste.
4. Add back onions, and olives, juice and zest of lemons.
5. Pulse until mixed and a paste.
6. Pack and keep in a resalable container in the fridge will keep for two weeks. Tapenade freezes very well; spoon it into plastic ice cube trays, freeze it, and then bag and label the cubes of tapenade for quick and easy meals in the future.
7. (Option use regular green olives with ¼ teaspoon red pepper flakes more if you like it zippy).
8. (Option use non oil sun dried tomatoes rehydrate dry and add 1/8 cup good extra virgin olive oil).