Servings: 6 serving
Equipment
Ingredients
- 100g high-quality, organic, salt-free sun-dried tomatoes
- 40g fresh basil leaves
- 50g pine nuts
- pinch pinch of fresh ground black pepper
- pinch pinch of Himalayan pink salt or sea salt
- 60ml extra virgin coconut oil
- 1 teaspoon honey or maple syrup optional, for balance if needed
Instructions
- Gather 100g of high-quality, sun-dried tomatoes, preferably organic and salt-free. Ensure they are soft and pliable; if not, rehydrate them by soaking in warm water for 30 minutes and then draining thoroughly.
- Pluck the leaves from a fresh bunch of basil, approximately 40g, and wash them gently under cold running water. Pat dry with paper towels ensuring minimal damage to the leaves.
- Toast 50g of pine nuts in a dry skillet over medium heat, shaking the pan occasionally, until golden brown, about 3-5 minutes. Ensure constant supervision to prevent burning.
- In a food processor, combine the sun-dried tomatoes, toasted pine nuts, and basil leaves. Pulse several times to coarsely chop the ingredients.
- While the food processor is running, slowly drizzle in 60ml of extra virgin coconut oil until the mixture comes together into a coarse paste. Assess the consistency and if needed, add a little more oil in a slow stream to reach the desired thickness.
- Taste for seasoning and adjust accordingly with salt, pepper, or a teaspoon of honey or maple syrup to balance the flavors.
- Transfer the tapenade to a clean glass jar or bowl. Cover and let it sit at room temperature for 1 hour to allow the flavors to meld.
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06/10/2024 12:05 pm GMT
