Basil Tapenade — Robert St. John
Blend the first olives, anchovies, mustard, capers, lemon juice, and brandy in a food processor until the mixture gets smooth. Slowly add olive oil and garlic…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 1 cup black olives
- 1 1/2 ounces anchovies, drained and patted dry
- 1 tsp Dijon mustard
- 2 Tbl capers
- 2 Tbl freshly squeezed lemon juice
- 2 Tbl brandy
- 3 Tbl olive oil
- 1/2 tsp black pepper
- 1 cup Pesto (page xxx)
- 1/2 of 10-ounce can Rotel tomatoes, drained
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