Sun-Dried Tomato Tapenade with Basil Pesto

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Sun-Dried Tomato Tapenade

2-lb. jar sun-dried tomatoes packed in oil

2 cups pitted olives

1/2 cup capers

3 Tbsp. Basil Pesto (see recipe below)

1 cup pine nuts

1/2 cup olive oil

 

 

 

 

 

 

In a food processor, combine the sun-dried tomatoes, olives, capers,

pesto, and pine nuts.

Add the olive oil, 1 Tbsp. at a time, until a smooth consistency is

achieved.

Place in a crock or on an oval platter. Serve with croûtes or

crackers.

 

Makes 4 cups

 

 

 

 

Basil Pesto

3 garlic gloves, peeled

1/3 cup pine nuts

3 cups firmly packed fresh basil leaves

1/2-3/4 tsp. salt

1/8 tsp. freshly ground black pepper

1/2 cup extra-virgin olive oil

1/4 cup soy parmesan cheese

 

Place the garlic and the pine nuts in a food processor and process

until minced. Add the basil, salt, and pepper and process until a

paste forms.

With the machine running, pour the oil into the feed tube in a slow,

steady stream until well blended. Transfer to a bowl and stir in the

soy cheese.

Cover and refrigerate until ready to serve.

 

Makes 2 cups

 

Source: VegCooking.com

Formatted by Chupa Babi in MC: 11.13.06

 

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