Here's a vegan take on tapenade, a traditional French condiment usually made with olives, capers, anchovies and olive oil. It's generally eaten spread on bread, but is great for any time you need to add a salty, savoury hit to a meal.
This version is vegan, and a little healthier with the inclusion of pumpkin seeds for fibre, protein and iron. I processed mine until it was fairly smooth and creamy, with a little texture from the seeds.
Throw everything in your food processor, and a few minutes later you have a delicious tapenade. Easy like Sunday morning.
You can use tapenade in place of pesto - as part of an antipasto platter, on bread or in sandwiches, dolloped into a salad bowl, tossed with pasta, thinned as a salad dressing... It's endlessly versatile, and totally delicious.
Stay tuned for a new recipe coming soon, which uses this tapenade as one of its components.
Get the recipe
INGREDIENTS
- ½ cup pitted olives I used a mix of green and black
- ½ cup pumpkin seeds
- 2 cloves garlic
- ¼ teaspoon chilli flakes optional
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoon water approximate
- ½ teaspoon black pepper
INSTRUCTIONS
- Put all ingredients except for water in your food processor.
- Blend until combined.
- Add water, a little at a time until you reach a soft and reasonably smooth consistency. You want a little texture left from the seeds, but for them to be well incorporated rather than just simply chopped.
- Taste and adjust seasoning. You're unlikely to need any salt, the olives take care of that.
narf77
This floats my boat on so many levels. Happiness, thy name is narf7. This will be perfect in summer. Cheers for the lovely share 🙂