Easy Green Olive Tapenade with Apricots, Basil, and Pistachios
Equipment
- food processor
Ingredients
- ¾ cup levelled dried apricots 120 g, 4.2 oz.
- ½ cup levelled shelled, unroasted, unsalted pistachios 60 g, 2 oz.
- 1 garlic clove
- ½ cup packed green pitted olives 70 g, 2.5 oz.
- ¼ cup packed fresh basil leaves 7 g, 0.25 oz., approx. 12 big leaves
- 3 Tbl lemon juice approx. ½ of a lemon
- ½ cup extra virgin olive oil 120 ml
- salt and pepper to taste
Instructions
- Soak dried apricots and pistachios in boiling water for 10 minutes, then drain.
- Chop garlic into large pieces.
- Add apricots, pistachios, garlic, green olives, basil, lemon juice, olive oil, and pepper to a food processor. Blend until desired texture, scraping sides as needed. Add salt to taste. If too thick to blend, add more olive oil.
- Chill for a couple hours before serving. Store leftovers in an airtight container in the fridge for up to 5 days, with a thin layer of olive oil on top.