Monday, July 19, 2010

Black Olive & Cashew Tapenade

from the last Pike Market Community Kitchen

2 cans black olives
1 tin anchovies, drained (with or without capers included; we used one with capers)
1/2 head garlic, peeled & rough chopped
2/3 C cashews
1/2 bu parsley, rough chopped
1 C olive oil
1 lemon, juiced
black pepper to taste

1. Pulse all ingredients together in a food processor until blended but still a bit chunky. Serve over toast, as a dip for vegetables or pita, or as a stuffing for meat or vegetables.

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