Green Olive, Basil and Almond Tapenade

Name: Green Olive, Basil and Almond Tapenade
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 6 to 8 servings
Ingredients: 2 cups green olives, pitted; 1/3 cup whole untoasted almonds; 1 small clove garlic, peeled and minced; 11/2 tablespoons freshly squeezed lemon juice; 1 tablespoon capers, rinsed and squeezed dry; 1/2 cup loosely packed fresh basil leaves; 1/2 cup olive oil; Sea salt or kosher salt

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Level: Easy
Total: 5 min

Prep: 5 min

Yield: 6 to 8 servings

Level: Easy
Total: 5 min

Prep: 5 min

Yield: 6 to 8 servings

Ingredients

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2 cups green olives, pitted

1/3 cup whole untoasted almonds

1 small clove garlic, peeled and minced

11/2 tablespoons freshly squeezed lemon juice

1 tablespoon capers, rinsed and squeezed dry

1/2 cup loosely packed fresh basil leaves

1/2 cup olive oil

Sea salt or kosher salt

Directions

Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor.
Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
The tapenade will keep for up to 1 week in the refrigerator.