Spicy Sun-Dried Tomato and Lemon Zest Tapenade

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 28
YIELD: 3 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place all olives in food processor and pulse until just to a coarse chop. About BB size or just bigger reserve).
  • Place rough chopped red onion in food processor and pulse until just fine dice reserve.
  • Place sun-dried tomatoes and toasted pine nuts in processor and pulse until a rough paste.
  • Add back onions, and olives, juice and zest of lemons.
  • Pulse until mixed and a paste.
  • 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.
  • (Option use regular green olives with ¼ teaspoon red pepper flakes more if you like it zippy).
  • (Option use non oil sun dried tomatoes rehydrate dry and add 1/8 cup good extra virgin olive oil).
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