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Basic Tapenade

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.
Basil Pesto
Yields about 1 cup.



  • 1 cup pitted kalamata or other good-quality black olives
  • 2 to 3 anchovy fillets
  • 2 minced small cloves garlic
  • 2 Tbs. capers
  • 2 Tbs. extra-virgin olive oil


  • Combine the ingredients in a food processor:  Pulse until the mixture becomes a rough purée. Season to taste with a squeeze of lemon juice and freshly ground black pepper.

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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