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.
Olive and pumpkin seed tapenade
- 1/2 cup pitted olives, I used a mix of green and black
- 1/2 cup pumpkin seeds
- 2 cloves garlic
- 1/4 tsp chilli flakes, optional
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp water, approximate
- 1/2 tsp black pepper
- 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.