Olive Pistachio Tapenade - Recipe by Chrysalis Herbs
Olive Pistachio Tapenade is perfect with crackers & cheese, on pizza, flatbread, soups, pasta, sandwiches. It has an intense flavor so use lightly.
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Cooking tools:
- Food processor
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
Ingredients
- ¾ cup rinsed (pitted olives, I like Kalamata but use what you like)
- 1 cup packed baby arugula
- 3/4 cup roasted (shelled pistachios)
- 3 tbs good olive oil
- ½ tsp cracked black pepper
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