Olive and Artichoke Tapenade

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon grated lemon peel
  • 1 teaspoon fresh lemon juice
  • 8 large brine-cured green olives, pitted
  • ¼ cup walnuts, toasted
  • 1 13 ¾-ounce can artichoke hearts, well drained

1. Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

View full recipe at SpringPad

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