Quantcast

French Fridays: Green olive, basil, and almond tapenade from My Paris Kitchen

My Paris kitchen olive tapenade on eatlivetravelwrite.comThis 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.

MyParisKitchenDavidLebovitz

Buy My Paris Kitchen on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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.

MY BOOK! In the French kitchen with kids is out now! Click here for order details.

In the French Kitchen with Kids cover on eatlivetravelwrite.com

monthly newsletter signup!

, , , , ,

4 Responses to French Fridays: Green olive, basil, and almond tapenade from My Paris Kitchen

  1. Emily May 3, 2019 at 07:40 #

    Thanks for the great tip as pasta sauce!

  2. Mr. Neil May 3, 2019 at 08:10 #

    Loved the bright and savoury flavours from olives and capers. Perfect with pasta.

  3. cheznana May 3, 2019 at 19:18 #

    That sounds like a great idea. This really is pretty tasty, so over pasta would be perfect.

  4. Shirley @ EverOpenSauce May 3, 2019 at 22:34 #

    Why not put it in the pasta? Works in a grain bowl for breakfast too! I’ve been using the bowl for the immersion blender as a mini-processor for small things, like an onion. It’s perfect.

Leave a Reply to cheznana Click here to cancel reply.

This site uses Akismet to reduce spam. Learn how your comment data is processed.