Saturday, March 19, 2011

Preserved Lemon and Pistachio Tapanade

I love making tapanades.  They're a great addition to veggies or just spreading on a thick piece of rustic toast. This one packs a punch and you don't need much to add flavor to your dish.  Just steam some greens or zucchini and mix in a spoonful of tapanade.  Serve over brown rice.  Super delicious!

Preserved Lemon and Pistachio Tapanade

1 cup unsalted, shelled pistachios
1 T capers
1 T preserved lemon rind
Olive oil

Rinse and remove rind from preserved lemons and chop up into 1/4" pieces.  Rinse capers under water.  Add pistachios to a mortar and smash with pestle to break up nuts.  Add capers, lemon rind and enough olive oil to grind into a chunky paste.

You can use a food processor, but I really like the consistency you get from a mortar and pestle... and it's really fun to use.

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