Olive Caper Sun-dried Tomato Tapenade
When you're looking to increase your raw food intake, blended spreads are a great way to add variety to your salad-filled life. You can dollop it on cut veggies like carrots, celery, and cucumber, stuff fresh mushrooms with it, or spread it on leafy greens like lettuce, kale, and chard for a quick sandwich-like wrap.
Marinated items such as olives and capers are part of the raw foodie diet and add quite a lot of zing to dishes, so I've been enjoying this tapenade recipe that I adapted Read More...
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Source Adapted from Sundays at Moosewood Restaurant
Preparation Time20 minutes
ServesYields 2 cups
| Amount | Ingredient | Preparation |
|---|---|---|
| 1 tablespoons | olive oil | |
| 1 tablespoons | lemon juice | |
| 1 tablespoon | fresh basil | chopped |
| 1/2 cup | sun-dried tomatoes | softened in warm water & drained |
| 1 cup | green ripe pitted olives | drained and rinsed |
| 3/4 cup | pine nuts | |
| 2 | cloves garlic | |
| 3 tablespoons | capers | |
| 1 1/2 cups | stemmed parsley |
1. Throw everything in a food processor and blend until a smooth consistency. Store in the refrigerator.
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