Almond, Olive And Parsley Tapenade Recipe
Servings: 4
Ingredients
- 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
Directions
- 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. Take care which they don't burn.
- Blanch and refresh the parsley and add in it to a blender or possibly food processor. Pulse and add in grape seed oil in a drizzle. Add in the almonds, olives and finally the jalapeno. Season with black pepper and lemon juice.
- Consistency depends on the amount of grape seed oil which you add in.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 55 | 72% |
| Total Fat 6.33g | 8% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 275mg | 11% |
| Potassium 222mg | 6% |
| Total Carbs 4.18g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.72g | 0% |
| Protein 2.58g | 4% |
