WALNUT TAPENADE
If you're looking for a new star for your next cheese platter, you've got to try this gorgeous walnut tapenade.
Provided by Nadia Lim
Categories Appetizer and Starters Snacks and Sides
Number Of Ingredients 7
Steps:
- Soak sundried tomatoes in boiling water for 10 minutes then drain.
- Put freshly toasted walnuts in a clean tea towel, cover and rub to remove most of the skin.
- Place soaked tomatoes, walnuts, parmesan, parsley, garlic, salt and a pinch of freshly ground black pepper in a pestle and mortar or blender and grind into a chunky paste. Add oil and mix or blend until well combined.
- Taste and adjust seasoning if needed. Place in an airtight container and refrigerate until ready to use. This will keep well for up to two weeks.
TAPENADE
Provided by Judith Choate
Categories Condiment/Spread Garlic Herb Nut Olive Vegetarian Quick & Easy Basil Walnut Bell Pepper Healthy Vegan Edible Gift Parsley
Yield Quantity: Four 8-ounce containers
Number Of Ingredients 13
Steps:
- Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until just beginning to color. Add the red, yellow, and green bell peppers and sauté for another 10 minutes, or just until the peppers soften. Stir in the olives, walnuts, parsley, and basil. When well blended, add the vinegar and season with salt and pepper. Bring to a boil, then lower the heat and simmer for 5 minutes.
- Remove from the heat and pack the mixture into the sterilized containers. Spoon 1 tablespoon extra-virgin olive oil on the top of the mixture in each container. Cover and set aside to cool before refrigerating.
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