Tomato and basil tapenade |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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My idea of yummy food. Although the recipe says keeps for up to 2 weeks, I would want to use it in 1 due to raw garlic and botulism. Ingredients:
1 cup semi sun-dried tomato |
1/4 cup capers |
1 (45 g) can anchovies |
4 cloves garlic |
1/2 cup basil leaves |
fresh ground black pepper |
1/2 cup olive oil |
Directions:
1. Place all the ingredients in a food processor or blender and pulse until well combined.
2. With the motor running, slowly add the oil through the chute to form a paste like consistency.
3. Cover with a little extra oil and refrigerate for up to 2 weeks.
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