A seafood pesto from the Mediterranean with anchovies, olives, capers and basil.
Serve cold as a dip or warm over pasta.
I love recipes that can be more than one thing. Spread it on a pita or use it as a dip for veggies! It’s also a pesto for pasta! If you are not an anchovy fan, you could use a small can of tuna (although the anchovies basically add that umami, a savory or meaty taste — you don’t really taste the little fish in there once it’s processed). Myra’s original recipe used both. I found her notes to make these recipes for home, and she took out the tuna. Or, you could use both like Myra and have a really fancy tuna salad.
Once you have all the ingredients, it’s so easy to make, especially if you have a food processor! If you want to use fresh basil instead of dried, you will need ½ cup of fresh basil. This time of year that is not a problem for those of us who have it growing in our yards or in an indoor herb garden.
Let me know in the comments below how you made your version of the tapenade and how you liked it that way.
Tapenade
Equipment
- 1 food processor
Ingredients
- 2 buds garlic
- 1 cup parsley, leaves only, packed, then chopped in processor.
- 1/2 cup green olives
- 1 cup Kalamata olives, or Niçoise olives
- 2 oz. anchovies in oil
- 2 TBLS capers, with liquid
- 2 TBLS lemon juice
- 1 TBLS dry basil
- 1/2 cup green olive oil
- 1/2 cup mayonaise
Instructions
- Process the garlic and parsley until fine.Add all the other ingredients EXCEPT the olive oil and mayonnaise.Blend together then add the olive oil while the processor is still running.Add the mayonnaise and just blend for a few seconds.Serve as a cool dip with pita or crackers, or hot over pasta.
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