Sun-dried Tomato Tapenade [Food Processor Attachment]
Enjoy this tapenade as a dip, with veggies,or with fish as a nice replacement for a sauce that may be fatty or salty.
Ingredients
- (4 ) roasted garlic cloves
- 50 g (4 Tablespoons) capers, drained
- (3 ) oil packed anchovies
- 80 ml (⅓ cup) extra virgin olive oil, reserved from sun-dried tomatoes
- 25 g (½ cup) packed fresh basil leaf, stems removed
- 15 g (½ cup) packed fresh parsley leaves
- 275 g (2 cups) sun dried tomatoes, drained
Directions
- Place all ingredients into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
- Start the machine and allow to process for 20 seconds, or set timer for 20 seconds and allow machine to complete programmed cycle. Store in an airtight container under refrigeration.
Chef's Notes
- Sun-dried tomatoes packed in oil will give you the best flavor results when preparing this recipe, as well as utilizing the drained oil from the tomatoes. If you do not have roasted garlic, adjust the amount to 2 raw garlic cloves. Omit the anchovies to make vegan.