Kalamata And Fig Tapenade

• 1 cup black kalamata olive, pitted
• 1/3 cup dried mission figs, stems removed
• zest of one lemon, grated
• 1 1/2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon capers, rinsed and drained
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons fresh thyme
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup fresh Italian parsley, coarsely chopped
• 3 tablespoons olive oil
• 1/2 cup toasted walnuts

1. Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
2. Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.

black kalamata olive, mission figs, zest of one lemon, lemon juice, garlic, capers, red pepper, thyme, fresh ground black pepper, fresh italian parsley, olive oil, walnuts

Taken from www.food.com/recipe/kalamata-and-fig-tapenade-369263 (may not work)