|olive caper sun-dried tomato tapenade|
Marinated items such as olives and capers are part of the raw foodie diet and add quite a lot of zing to dishes, so I've been enjoying this tapenade recipe that I adapted from the cookbook Sundays at Moosewood Restaurant. It keeps for about a week in the refrigerator, so making a big batch and then eating it for snacks and lunches can make your life almost cooking free for several days. It's also perfect for taking to parties and sharing with friends.
Raw Food Recipe: Olive Caper Sun-dried Tomato Tapenade
Makes about 2 cups
1 cup green ripe pitted olives, drained and rinsed
3 tablespoons capers
1/2 cup sun-dried tomatoes softened in warm water & drained
1 1/2 cups stemmed parsley
3/4 cup pine nuts
2 cloves garlic
1 tablespoon fresh chopped basil
1 tablespoons olive oil
1 tablespoons lemon juice
Throw everything in a food processor and blend until a smooth consistency. Store in the refrigerator.