Wednesday, August 15, 2012

Artichoke-Olive Tapenade or Pesto

Very tasty multi-use tapenade with an earthy Mediterranean flair.

6.5 ounce jar marinated artichoke hearts, drained and chopped*
3 ripe tomatoes, chopped (or ½ cup sundried tomatoes)
2 T. red onion, chopped
6 ounce can pitted black olives, chopped
2-3 t. chopped garlic
½ cup roasted red peppers, chopped (optional)
2 T. olive oil, optional
Salt & pepper to taste
2 T. (or more) fresh basil, chopped
Fresh grated Parmesan, optional

In medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, red peppers if using, olive oil, salt and pepper and basil.

As a spread, serve chilled, or at room temperature with GF crackers or rice chips. Spread on toasted GF muffins or bread as a brochette.

As a pasta sauce, serve over warm pasta, then grate fresh Parmesan over the dish.

Notes: *Use Costco’s giant jar for best value if making a large amount of this recipe.

Makes: Approximately two cups of spread.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:


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