Recipe

Tapenade With Basil Recipe

Add Step-by-Step Photos	Pennsy / All my dishes 1 year, 1 month ago Can be made up to 1 week ahead, but must be chilled in an airtight container overnight. Bring to room temperature to serve. I love the stuff. Prep:20m Cook:24m Servings:6	Pennsy
	tasty and easy

Just Pretty Basil

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Ingredients

1 cup Kalmata olives

3 cloves garlic, peeled

1 can (2 ounces) anchovy fillets, drained and rinsed

3/4 cup Fresh Basil Leaves, chopped

1/2 cup Extra Virgin Olive Oil

Directions

Pit olives.

In a food processor, whirl olives, garlic, anchovies (or anchovy paste) and basil until finely chopped.

Add olive oil and whirl until smooth.

Or, with a knife, mince olives, garlic, anchovies (or paste) and basil; mix with oil.

Store in an airtight container in the fridge.

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Comments

mjcmcook 1 year, 1 month ago said:
~ Hello ~
Thank-you so much for posting a wonderful
"5"FORK!!!!! recipe for 'Basil Tapenade'~
'It' really appeals to my 'taste buds'(^_^)
I will try it soon ~
~*~ mjcmcook ~*~

ttaaccoo 1 year, 1 month ago said:
I am hoping I have enuf basil to cut the recipe in 1/2!! This is my 1st time ever to grow basil. Next yr, Seeeds of Change, and start indoors by May 2009!!

Pesto is my hands down fave, and this sounds very good too. thanks for sharing.

greekgirrrl 1 year, 1 month ago said:
Wonderful...

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