This versatile Sun Dried Tomato Tapenade is perfectly sweet, sharp and chilli and a great alternative to a traditional pesto. It is fabulous served as a dip with a flat bread, seeded crackers or pitta chips but it also make a perfect base for a wrap, stirred through a pasta sauce or a flavour boost to a warming soup. I’ve used nuts in this recipe for an extra protein boost but it works equally well without, if you prefer a nut-free version. Delicious and full of flavour, every time I make this, it’s a huge hit!
To Make this Sun Dried Tomato Tapenade you’ll need…..
- 50g Parmesan, grated
- 100g Ground almonds
- 100g Extra Virgin Olive Oil
- 140g jar Sun Dried Tomatoes; drained from oil and finely chopped
- 1 tbsp Capers
- Pinch Cayenne Pepper (optional)
- 3-4 large cloves Garlic, crushed
- Juice of half a Lemon
- Salt & Pepper
Combine the ingredients (as prepped above) in a food processor and pulse to a fine, loose mixture. Check seasoning
If you are using a powerful blender such as Thermomix or Nutribullet, follow these instructions from scratch
Grind Parmesan 10sec/speed 9 – set aside
Grind whole almonds 10sec/speed 9 – set aside
Combine all ingredients in the mixing bowl and blend 4 sec/speed 7. Scrape down the sides and blend again 4 sec/speed 7. Slowly add the oil through the mixing bowl lid until the desired consistency – a loose dip. Check seasoning.
- Take care with seasoning as the parmesan is already salty
- I like to make up a batch and leave it in the fridge. This Sun Dried Tomato Tapenade will keep in the fridge for up to 10 days; keep a little layer of Olive oil on the top to keep it fresher for longer
- For a more zesty pesto, use more lemon juice; ideal with fish or pasta
- You can vary the herb; parsley, rocket or watercress work particularly well
- For a protein rich version, try this Zesty Almond Basil Pesto recipe
This Sun Dried Tomato Tapenade works well with SO many options:
- Add as a topping to chicken, white fish or Salmon fillet and bake in the oven
- Use as a marinade for roasted/grilled vegetables; add a little more oil so that it coats the vegetables more easily.
- Add a spoonful to a soup when serving for a extra flavoursome punch
- Use as a stuffing for mushrooms; cut out the middle stem, finely chop this and add it to the tapenade. Spoon into the centre of the mushroom and bake in the oven until soft
- I’ve served this tapenade with a Gluten-Free Chickpea Flatbread
Sun-dried tomatoes are a great way to preserve summer tomatoes, so you can enjoy the intense and rich flavour of tomatoes any time during the year. Drying brings out the natural sweetness of the tomatoes and intensifies their flavour. They are an excellent source of nutrients and antioxidants including, Lycopene, Alpha-Lipoic Acid, Choline, Folic Acid, Beta-Carotene and Lutein. Research suggests that eating tomatoes with oil increases the availability of these nutrients. CLICK HERE for more on the powerful health benefits of tomatoes in general.