Ingredients
1.5 cups sun-dried tomatoes, roughly chopped
1/3 cup olive juice brine
1/2 cup pitted olives (I used black, but green might taste great here, too!)
1 tsp minced garlic, or 2 garlic cloves
2 tbs olive oil (only add this if the sun-dried tomatoes you use are *not* in oil)
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Serving ideas:
- Add a touch of this to Rosemary Vegan Cheese with mild crackers
- Add a dollop to pasta (rigatoni or bow tie would be great) mixed with good olive oil, cherry tomatoes, and basil chopped into ribbons
Instructions
1) Place all of the ingredients in a high-speed blender or food processor
2) Pulse the ingredients in the blender to chop them up
3) Let it blend for 15 seconds or less at a time. The overall texture of this tapenade should be a little smooth, but still kind of hearty with chunks of sun-dried tomato and olive
4) Serve immediately or place in an air-tight container and store in the fridge
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Note: This recipe is naturally salty, so it preserves for a little longer in the fridge. Mine lasted about 3.5 weeks.
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