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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Can't decide whether to call this a tapenade or a pesto, given that it's a bit of both but the proportions are all wrong for either! Try it - it works great as a dip, sandwich topping, marinade, etc. Ingredients:
75g pine nuts |
250g pitted black olives (i use kalamata) |
50ml olive oil |
10 fresh basil leaves |
handful (say, half a cup) fresh italian parsley (curly is ok if you've not got the flat leaf) |
2 cloves garlic, minced |
3 sundried tomatos |
salt and pepper to taste |
fresh chilli to taste |
Directions:
1. toast the pine nuts in a hot dry pan, adding the garlic for the last 30seconds
2. add pine nuts to all other ingredients in a processor bowl
3. process to taste (I leave it lumpy, others prefer smooth!)
4. enjoy on toasted french bread, ciabatta, or with raw vegetables as a dip
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