Sun-dried Tomato Tapenade

Enjoy this tapenade as a dip, with veggies,or with fish as a nice replacement for a sauce that may be fatty or salty.

Ingredients

• 4 each garlic cloves
• 4 Tablespoons (50 g) capers, drained
• 3 each anchovies
• ⅓ cup (80 ml) extra virgin olive oil, reserved from sun-dried tomatoes
• ½ cup (25 g) fresh basil leaf, stems removed
• ½ cup (15 g) fresh parsley leaves
• 2 cups (275 g) sun dried tomatoes, drained

Directions

1. Place all ingredients into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
2. Start the machine and allow to process for 20 seconds, or set timer for 20 seconds and allow machine to complete programmed cycle. Store in an airtight container under refrigeration.

Notes

Sun-dried tomatoes packed in oil will give you the best flavor results when preparing this recipe, as well as utilizing the drained oil from the tomatoes. If you do not have roasted garlic, adjust the amount to 2 raw garlic cloves. Omit the anchovies to make vegan.

Nutrition

1 serving (39

• Calories: 110

• Total Fat: 9g

• Total Carbohydrate: 6g

  • Dietary Fiber: 1g
  • Sugars: 0g

• Protein: 2g

• Cholesterol: 0mg

• Sodium: 170mg