Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
267
Calories
12g
Protein
22g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4. cup grated parmesan cheese
- 6 sundried tomatoes (soaked in oil)
- 12 basil leaves
- 1/2 c. toasted almonds
- 2 garlic cloves
- 1/2 c. olive oil
- 1/2 c. Kalamata olives
Directions
1
Puree all of the ingredients in a food processor. Add salt and pepper to taste. You can also add more olive oil depending on the consistency you want the tapenade to be.
2
Serve with crostini (toasted bread with olive oil) or crackers.
3
Category:Spanish Recipes
4
Category:Sauce Recipes
Recipe sourced from
fandom