Ingredients
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1/2 cup Cento Imported Pitted Castelvetrano Olives
- 2 tbsp Cento Capote Capers
- 1/4 cup Cento Pignoli Nuts, toasted
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 cup Parmesan Cheese, grated
- 1 Lemon, juiced
- 1 clove Garlic
- 1/4 cup Fresh Basil Leaves
Directions
In a food processor, combine artichoke hearts, olives, capers, lemon juice, Parmesan cheese, salt, and black pepper. Drizzle in extra virgin olive oil and add garlic. Pulse the mixture until it reaches your desired consistency. For a chunkier tapenade, pulse fewer times; for a smoother spread, pulse more. Transfer to a serving bowl, then add toasted pine nuts and basil. Serve with bread, crackers, or as a spread or dip. Serves 6-8.
