Tuesday, July 7, 2009

A New Tapenade

I didn't really do my week's grocery shopping this weekend, so yesterday I just had to make do with what I had around, which I thought was more than it actually was. But I didn't do too badly. I threw together a quick parsley and sundried tomato tapenade that I slapped on a refrigerated pizza crust with a feta cheese topping. It was actually pretty good, but as my guy's guy of a husband indicated to me today it wasn't much of a dinner. I so wish I had some kalamata olives, pepperoni, mushrooms, anything else at all to top it with. But, I just didn't.

Needless to say, today after work I had to run to the grocery store to stock up on provisions for the rest of the week. The only thing worse than going to the grocery store after a workday is going when Mother Nature feels like having a little fun by pouring rain on you with no end in sight. Oh, it did stop - as soon as I got upstairs with all the groceries.

Tonight I made an equally fast dinner by sauteeing tilapia and topping it with leftover tapenade and served it with steamed broccoli and a little side of pasta. My husband was left a little more satisfied.

Parsley and Sundried Tomato Tapenade
1 Tbsp pine nuts, toasted in a skillet until golden
1 bunch flat-leaf parsley
1/2 cup sundried tomatoes
1/4 cup grated parmesan cheese
2 cloves of garlic
pinch of crushed red pepper
about 1/3 cup olive oil
salt and pepper to taste

Place all of the ingredients, except for the olive oil into a food processor fitted with a metal blade. Let 'er rip until ingredients are chopped and mixed together. Turn the processor on again and slowly stream in the olive oil until the pesto comes together and reaches desired consistency. May take more or less oil, just eyeball it. Season with salt and pepper to taste.

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