Olive Caper Sun-dried Tomato Tapenade



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Source Adapted from Sundays at Moosewood Restaurant

Preparation Time20 minutes

ServesYields 2 cups

1 tablespoons olive oil
1 tablespoons lemon juice
1 tablespoon fresh basil chopped
1/2 cup sun-dried tomatoes softened in warm water & drained
1 cup green ripe pitted olives drained and rinsed
3/4 cup pine nuts
2 cloves garlic
3 tablespoons capers
1 1/2 cups stemmed parsley

1. Throw everything in a food processor and blend until a smooth consistency. Store in the refrigerator.


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