Green Olive, Basil and Almond Tapenade

READY IN: 15mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.).
  • Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
  • 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.
  • The tapenade will keep for up to one week in the refrigerator.
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