Bordeaux basil tapenade

Ingredients

YIELDS ½ g (120ml)

  • 2 bunches Bordeaux Basil
  • 10 Kalamata or Niçoise olives
  • 1 tbsp capers
  • 175ml olive oil
  • 1-2 cloves garlic
  • Sea salt to taste

Preparation

STEPS

  1. Add all ingredients to a food processor.
  2. Pulse a couple of times until coarsely combined.
  3. Use as a dip, sandwich spread, pastry base or to top your pasta!

Tip

Keep your leaves fresh in 2cm (1 inch) of water and plenty of light.

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