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 vote
Serves:
6-10
Prep:
10 Min
Method:
No-Cook or Other
Ingredients
- 1 bunch
- fresh basil
- 4 clove
- fresh garlic
- 1/4 c
- roasted pine nuts
- 1/4 c
- olive oil, extra virgin
- 1 c
- mixed pitted olives (from the deli case)
- 1/4 tsp
- hot pepper flakes (optional)
How to Make Olive Pesto Tapenade
- 1Place 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.
- 2Add the remaining ingredients to the food processor with the nuts. Pulse until well blended.
- 3Serve 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
