Green Olive, Basil and Almond Tapenade

1. 1

   Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor.

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.

4. 4

   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.

5. 5

   The tapenade will keep for up to 1 week in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.