Sun Dried Tomato Tempenade

• 12 cup sun-dried tomato, packed in oil
• 12 cup kalamata olive, pitted
• 13 cup pine nuts
• 3 garlic cloves, chopped
• 12 cup fresh parsley
• fresh ground pepper

1. Chop sun dried tomatoes and reserve the oil.
2. Chop garlic, tomatoes, and olives in a small food processor.
3. Careful to not puree it though.
4. Add pine nuts, parsley and pulse again until well combined.
5. If mixture is too loose, add some of the reserved oil from the tomatoes.
6. Serve with crackers or baguette slices.

tomato, kalamata olive, nuts, garlic, parsley, fresh ground pepper

Taken from www.food.com/recipe/sun-dried-tomato-tempenade-362931 (may not work)