Almond-Olive Tapenade
Per serving:
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Calories:
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130
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Total Fat:
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10g
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Cholesterol:
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0mg
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Protein:
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3g
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Carbohydrates:
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9g
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Sodium:
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210mg
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Serves
Yields 6 1/2-cup servings
Notes, Tips & Suggestions
by author and TV chef Ellie Krieger for Almond Board of California
Ingredients
- 1/2 cup whole natural almonds
- 1/4 cup golden raisins
- 1 medium clove garlic, minced
- 3 roasted red peppers (about 5 oz.) drained and rinsed
- 1/2 cup pitted green olives
- 1/3 cup fresh flat parsley leaves
- 1 Tb. extra-virgin olive oil
- 2 tsp. sherry vinegar
- Salt and freshly ground black pepper, to taste
Preparation
- In a dry skillet over medium-high heat, toast almonds, stirring frequently, until lightly browned and fragrant, about 5 minutes. Pour hot water over raisins and let them soak until they are plumped, about 10 minutes. Drain.
- Put almonds, raisins, garlic, peppers, olives, parsley, oil and vinegar in a food processor and pulse until finely minced, but still somewhat chunky, about 12 pulses. Season with salt and pepper to taste. Make up to a day ahead and store in the refrigerator in an airtight container. Serve with crackers, pita or crostini.
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