Almond and Olive Tapenade
If you love olives and all things salty and briny, you love tapenade. Full of texture and bright, sharp flavors, tapenade is a staple in my house. On crackers, bread, or straight out of the jar,
Ingredients
- 1/2 cup raw or roasted almonds (skinless, preferred)
- 1/2 cup packed fresh flat-leaf parsley
- 2 to 3 large garlic cloves
- 1 cup pitted green olives
- 1 cup of pitted kalamata olives
- 1 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- Zest and juice from one lemon
Instructions
- Dry toast almonds in a pan over medium heat for about 5 minutes. Watch closely as nuts can go from lightly browned to burnt very quickly. Remove from heat and let cool. Place parsley and garlic in food processor and pulse until roughly chopped. Add olives, almonds, and nutritional yeast then pulse again until combined, but don’t over process; mixture should have lots of texture. Add oil, lemon zest and juice, processing until mixture is finely chopped. Serve as a spread for crusty bread, as a sandwich spread, or tossed with hot pasta or cooked grains.
