10-Minute Basil Artichoke Tapenade
yields: 4 servings
This basil artichoke tapenade is a refreshing dip for easy entertaining. It tastes like olive tapenade meets basil pesto meets spinach artichoke dip. With coarsely chopped artichoke hearts and green olives tossed with capers, pine nuts, parmesan, lemon juice, and olive oil, it's flavorful and simple to make!
Ingredients
- 1 14 oz can artichoke quarters in water, drained and coarsely chopped
- ½ cup green olives, such as manzanilla, Spanish queen, or castelvetrano, coarsely chopped
- ¼ cup freshly grated parmesan cheese
- ¼ cup packed fresh basil, chopped, plus more for garnish
- 2 tablespoons drained capers
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Zest of half a lemon
- 1 garlic clove, minced
- Pinch Salt & pepper
- 2 tablespoons toasted pine nuts
INSTRUCTIONS
- Toss all the ingredients except for the pine nuts together in a food processor. Pulse for a few seconds until well combined and coarsely chopped, but not puréed. Alternatively, finely chop all of the ingredients by hand and toss them together to serve.
- Fold in the pine nuts and transfer to a serving bowl.
- Recommendation: serve with crackers or toasted baguette and fresh mozzarella, on a charcuterie board, or as the garnish for fish.
