Artichoke Pesto Tapenade

Side note: I like to buy a big jar of artichoke hearts from Costco, double this recipe and save the blended artichoke and olive mix for other occasions, it will save longer without the pesto mixed in.

3 cups of Artichoke Hearts

8 oz jar pitted Kalamata Olives

½ of Ina Garten’s Pesto

(make the full recipe and save half of it in the freezer for another time)

¼ cup walnuts

¼ cup pinenuts

9 garlic cloves

5 cups basil

1 tsp kosher salt

1 tsp fresh ground pepper

1 ½ cup olive oil

1 cup parmesan freshly grated parmesan

Using a food processor (a blender works too but not as easily), process nuts and garlic cloves (30 seconds). Add basil leaves, salt and pepper. Slowly mix in the olive oil while the processor is on. Once fully mixed add the parmesan and process.

Pour half the pesto in a ziploc bag and either refrigerate and use within 1 week or freeze. Pour the other half in a sizable bowl.

Without rinsing the food processor throw in the artichokes and olives. Pulse, DO NOT MIX, until all ingredients are chopped.

Mix all ingredients together and serve a number of different ways!

1. Sliced sourdough, either toasted or not
2. Add goat cheese to the top of sliced sourdough and pile on the tapenade
3. Serve with good crackers (I particularly love Vinta Crackers from Trader Joes)

Variations to the recipe: For a fresh warm weather twist, substitute the olives with baby tomatoes (roughly 1 cup chopped) and 1/3 cup of capers (or a small 2.5 oz jar)