Yield: Yields about 1 cup.
Traditionally pounded in a mortar and pestle, tapenade is quick work in a food processor. A little bit goes a long way, and it keeps well.
Yields about 1 cup.
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Thin with a bit of pasta cooking water and toss with pasta; spread onto pizza dough, bruschetta, or sandwiches; spoon onto grilled and broiled seafood, meats, chicken, and vegetables; stir into fresh cheeses for spreads; use as a dressing for white bean salad or lightly steamed vegetables; add to vinaigrettes; stir into pan sauces.
Sun-dried tomato tapenade: Combine the following ingredients in a food processor: 1/3 cup chopped rehydrated or oil-packed sun-dried tomatoes (drained), 1 to 2 minced cloves garlic, 1/3 cup each packed basil and parsley leaves, 2 Tbs. grated Parmesan, 3 Tbs. pine nuts (lightly toasted, if you like), 14 cup olive oil, and 1/2 tsp. freshly ground pepper. Process until the mixture becomes a rough purée.
Anchoiade: Combine the following ingredients in a food processor: 4 oz. anchovy fillets (drained if canned; soaked and patted dry if salt-packed), 2 minced small cloves garlic, and 1/4 cup chopped fresh parsley. Pulse until the mixture becomes a rough purée. Transfer to a bowl and stir in 1 Tbs. balsamic vinegar and freshly ground black pepper to taste.
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