Green Olive, Basil And Almond Tapenade

1. 1

   Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.).

2. 2

   Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.

3. 3

   Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.

4. 4

   The tapenade will keep for up to one week in the refrigerator.

* Per serving · 4 servings · Values may vary.