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
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.