Tapenade Parsley Pesto

Name: Tapenade Parsley Pesto
Prep time: 5 min
Total time: 5 min
Yield: Makes about ½ cup
Ingredients: ¼ cup extra-virgin olive oil; 1 teaspoon tomato paste; 2 ounces (½ cup) pitted kalamata olives, finely chopped; ¼ teaspoon ground black pepper; 2 cloves garlic, minced; ⅓ cup chopped fresh flat-leaf parsley

Preparation info

Makes about
½ cup

Difficulty
Easy
Ready in
5 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

If you find tapenade a little too intense, this might be the alternative you’ve been looking for. It has the pungency of cured black olives and the aroma of garlic and extra-virgin olive oil, but it has been refreshed with an invasion of fresh parsley.

Ingredients

2 ounces (½ cup) pitted kalamata olives, finely chopped
2 cloves garlic

Sauce
Vegan
Gluten-free

Method

Directions

Combine all of the ingredients.
Use as a dip or as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.