Olive Pesto Tapenade
By
Susan Seybert
@sseybert1
1
I love olives and I love pesto! It seemed obvious to me to combine the two to create this taste sensation. Serve this on a hearty and crusty bread. But, watch out, its addictive!
Rating:
★★★★★ 1 vote5
Serves:
6-10
Prep:
10 Min
Method:
No-Cook or Other
Ingredients
-
1 bunchfresh basil
-
4 clovefresh garlic
-
1/4 croasted pine nuts
-
1/4 colive oil, extra virgin
-
1 cmixed pitted olives (from the deli case)
-
1/4 tsphot pepper flakes (optional)
How to Make Olive Pesto Tapenade
- Place pine nuts in a heated, dry saute pan. Cook until lighly browned and fragrant, about 5-8 minues. Stir continually until done. Place in a food processor.
- Add the remaining ingredients to the food processor with the nuts. Pulse until well blended.
- Serve on crust bread slices, pita chips or crackers.
About Olive Pesto Tapenade
Course/Dish: Other Appetizers, Vegetable Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: Italian
