SPICY TAPANADE
"A quick and easy and fun appetizer or topping for grilled or broiled fish..."
INGREDIENTS
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3/4 cup shelled walnuts or walnut halves (2 1/2 ounces)
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1 1/2 cups pitted Kalamata olives
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2 medium cloves garlic, roughly chopped (1 tablespoon)
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1/4 teaspoon Chili powder (Aleppo, if you have it)
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1/4 teaspoon ground Cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon oregano
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1/4 teaspoon ground sumac
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1/2 cup extra virgin olive oil
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3 tablespoons fresh lemon juice (1 lemon)
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1 bunch flat leaf parsley, stems removed, leaves finely chopped (2/3 cup)
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Salt and fresh ground black pepper, to taste
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