Almond, Olive And Parsley Tapenade Recipe

• 2 c. flat-leaf parsley, stems discarded before measuring
• 1/2 c. whole almonds
• 1/2 c. pitted green olives
• 1 x jalapeno pepper, roasted, peeled, seeded grape seed oil freshly cracked black pepper lemon, juice

1. Toast the almonds in a 350 degree oven or possibly in a dry frying pan on the stovetop stirring continuously till they turn golden and fragrant.
2. Take care which they don't burn.
3. Blanch and refresh the parsley and add in it to a blender or possibly food processor.
4. Pulse and add in grape seed oil in a drizzle.
5. Add in the almonds, olives and finally the jalapeno.
6. Season with black pepper and lemon juice.
7. Consistency depends on the amount of grape seed oil which you add in.

flatleaf parsley, whole almonds, green olives, jalapeno pepper

Taken from cookeatshare.com/recipes/almond-olive-and-parsley-tapenade-63892 (may not work)