Name: Olive and Artichoke Tapenade
Yield: Makes 6 to 8 servings
Ingredients: 1 13 3/4-ounce can artichoke hearts, well drained; 1/4 cup walnuts, toasted; 8 large brine-cured green olives, pitted; 1 teaspoon fresh lemon juice; 1/2 teaspoon grated lemon peel; 2 tablespoons chopped fresh parsley; 1 tablespoon extra-virgin olive oil

Serve this tangy and delicious hors d'oeuvre spread on toasted baguette slices.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

1 13 3/4-ounce can artichoke hearts, well drained

1/4 cup walnuts, toasted

8 large brine-cured green olives, pitted

1 teaspoon fresh lemon juice

1/2 teaspoon grated lemon peel

2 tablespoons chopped fresh parsley

1 tablespoon extra-virgin olive oil

Preparation

Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

Nutrition Per Serving

Per tablespoon: calories

35; total fat

2 g; saturated fat

0.5 g; cholesterol

0 mg

#### Nutritional analysis provided by Bon Appétit

TagsSpreads Walnut Nut Olive Dairy Free Gluten Free Vegetarian Meal Prep 5 Ingredients or Fewer No-Cook Food Processor Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like tiny tomato galettes and chimichurri grilled shrimp.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

This Cookout Menu Dials Up the Classics

The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.