Tapenade

It bums me out to buy a bunch of herbs only to see it go bad, so I’m always looking for ways to use up large quantities of herbs. The clearinghouse for herbs appears to be pesto. Fill-in-the-blank herb + oil + nuts + garlic = yummy pesto. It’s good with pasta, meats, and sandwiches. It lasts for days, or can be frozen for later use. The addition of olives transforms what would be a parsley pesto, into an olive tapenade. Trying out Louisa Shafia’s olive tapenade from the March 2007 issue of Domino, I swapped out green olives for black and pine nuts for walnuts, since that’s what had on hand. The tapenade had a full olive flavor, accentuated by the meatiness of the nuts, pungency of the garlic, and the freshness of the parsley. Cleaning out the fridge has never tasted so good.

Olive Tapenade

-coarsely chop 2 cups parsley
-mince 1 clove garlic
-in a blender or food processor, combine parsley, garlic, 1 cup pitted olives, 1/4 cup nuts, 2T olive oil, and 1T lemon juice, process until pureed, about 1 minute.

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