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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Brochette of Lamb with Tapenade Ingredients:
1 (6-ounce) jar pitted kalamata olives, drained |
2 garlic cloves |
1/2 teaspoon minced lemon peel |
2 teaspoons fresh lemon juice |
1 shallot, chopped |
2 tablespoons capers |
3 anchovy fillets |
1/4 cup extra-virgin olive oil |
2 tablespoons chopped fresh flat-leaf parsley |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place first 7 ingredients in a food processor; pulse until coarsely chopped. With processor running, gradually add oil; process until smooth. Stir in parsley and pepper. Cover and chill.
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