TAPENADE, OIL FREE & VEGAN
Gluten free, Dairy free, Vegan, Oil free
Servings 1 bowl
INGREDIENTS
- 1 cup Kalamata greek olives, pitted
- 1/4 cup dried tomatoes
- 1 tbsp capers
- 2 garlic cloves, grated
- 20 fresh basil leaves
- To taste fresh ground pepper & cayenne pepper
INSTRUCTIONS
- Rinse well olives and capers. Dry them slightly with paper towel.
- Pulse all the ingredients in a small food processor. Scrap down the bowl few times and pulse again until a paste is formed.
- You can keep it in the fridge for 1 week.