Tapenade with olives, mint and kalamata pumpkin seeds
2 Cups of Kalamata Olives
1 tablespoon capers
2 cloves of garlic
½ tablespoon of anchovies
½ teaspoon chili flakes
1 spoon of olive oil
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3 tablespoons toasted pumpkin seeds
1 tablespoon fresh basil
3 tablespoons of fresh mint
1 spoon of parsley
1 teaspoon of lemon peel
Method:
1 – Chop the basil, mint and parsley. Combine them with the lemon peel and set aside.
2 – Crush or grind pumpkin seeds to the size of cooked rice.
3 – Add the remaining ingredients to a food processor and pulse to the right consistency.
4 – Combine all ingredients in a bowl, mix to incorporate.
