Plant KitchenSauces, dressings & dips
Walnut Tapenade
Ingredients
- 1/4 cupsun-dried tomatoes
- 1 cupwalnuts, toasted in the oven for 10 minutes at 360°F
- 1/4 cupfresh parsley
- 2 clovesgarlic
- 1/4 teaspoonsalt
- 1/4 teaspoonground black pepper
- 1/2 cupextra-virgin olive oil
- 1/2 cupkalamata olives (optional)
Method
- Place sun-dried tomatoes in boiling water for 10 minutes, and then drain.
- Place all ingredients in a blender, and blend until well mixed but maintain a chunky consistency.
- Taste and season with salt and pepper as needed.
Notes
The tapenade will last for 1 week when refrigerated.