Manzanilla tapenade

Yield: 1

Measure Ingredient
1 teaspoon capers, drained
2 teaspoons garlic, minced
¼ cup chopped pimentos
1½ cup manzanilla olives, pitted
1 teaspoon lemon juice
3 tablespoons fresh basil leaves, chopped

1. In a food processor, combine olives, garlic, and capers. Process until just smooth. With the motor running, slowly drizzle in cup olive oil and lemon juice and process until well combined.

2. Transfer the mixture to a bowl and fold in the basil and pepper. Let rest for about an hour for flavors to mingle.

3. Garnish with pimento.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

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