Kalamata Olive Tapenade

• 1 cup walnuts
• 2 cups basil (loosely packed)
• ½ cup fresh parsley (finely chopped)
• ¼ cup extra virgin olive oil
• 3 cloves garlic
• ½ red onion (small dice)
• 2½ cups kalamata olives (pitted)
• 1 tablespoon lemon juice
• 1 tablespoon rosemary (minced)
• ½ teaspoon black pepper (coarse, freshly ground)

Instructions

1. Toast the Walnuts: Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast for 6–8 minutes until lightly golden and fragrant. Allow them to cool.1 cup walnuts
2. Blend the Walnuts: Add the toasted walnuts to a food processor and blend until they form a smooth paste.toasted walnuts
3. Build the Tapenade: Add the basil, parsley, olive oil, garlic, red onion, Kalamata olives, lemon juice, rosemary, and black pepper. Pulse until mostly smooth while leaving just a little texture.2 cups basil, ½ cup parsley, ¼ cup olive oil, 3 cloves garlic, ½ red onion, 2½ cups kalamata olives, 1 tbsp lemon juice, 1 tbsp rosemary, ½ tsp black pepper
4. Taste and Adjust: Taste the tapenade and adjust the seasoning if needed.
5. Serve: Transfer to an airtight container and refrigerate for at least 30 minutes before serving.