Monday, 13 September 2010

Pesto Request-o


Tofu with Tapenade Pesto, originally uploaded by Vegan Year.

So, you voted, and the winning request was this one -Tapenade Pesto, a lovely flavourful combination of Pesto and Tapenade, Basil and Olives. You can think of this as a thick Basil Tapenade if you’d prefer, and use it like you would a pesto, or take it as it is and smear onto bruschetta, crudités, or crackers. Salty, Olive-y, Basil-y YUM!

Tapenade Pesto
Makes about ¾ Cup

½ Cup Black Olives
¼ Cup Green Olives, with or without pimentos
2 Tablespoons drained Capers
2 Tablespoons Olive Oil
1 Garlic clove, minced
1 Shallot, minced

1 Cup fresh Basil, packed

Salt and Pepper to taste

Combine olives through shallots in a food processor or blender and blend to well combine. Some texture here is fine so don’t over process.
Add the basil and pulse until well mixed.
Cover, and chill for at least an hour.
Taste and adjust seasoning as required prior to serving.

1 comment:

Jeni Treehugger said...

YUMMAH!
And lolz at your title.
:)