This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a nice twist on a tapenade. Made with green olives, capers, basil, garlic, lemon juice, olive oil and almonds, it’s light and fresh and, while I know that tapenade is typically spread on crackers or small toasts, we used this in a quick pasta dish this week and it was perfect. Added lots of flavour without a ton of work on a busy weeknight.
Heads up that the recipe makes a LOT – I used my mini food processor bowl that comes with my immersion blender to make half the recipe and it was perfect for a small batch (that still goes a long way!). I’ll be remembering this recipe for the future as I’ve ALWAYS got little bits and pieces of olives and capers in my fridge needing to be used up!
Get the recipe for David Lebovitz’s Green olive, basil, and almond tapenade on page 53 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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