Spinach & Olive Tapenade
Fresh spinach and basil give this flavorful tapenade a vibrant green color.
- 1 pkg (6 oz/175 g) fresh baby spinach leaves (about 8 cups/2 L)
- 1 lemon
- 1 oz (30 g) Parmesan cheese
- 1/4 medium red bell pepper
- 2 garlic cloves, peeled
- 2 tbsp (30 mL) drained capers
- 3/4 cup (175 mL) pitted green olives
- 1/4 cup (50 mL) loosely packed fresh basil leaves
- 1/4 cup (50 mL) olive oil
- 1/4 tsp (1 mL) salt
Place spinach into Classic Batter Bowl. Microwave, covered, on HIGH 2-3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix ‘N Scraper®. Blot excess moisture with paper towels and set aside. Meanwhile, juice lemon using Citrus Press to measure 1 tbsp (15 mL). Grate cheese using Rotary Grater. Cut bell pepper into 1-in. (2.5-cm) pieces using Utility Knife.
Place garlic, capers, bell pepper and olives in Manual Food Processor; cover and pump handle until coarsely chopped. Add spinach, basil, cheese, oil, lemon juice and salt; process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®.
- about 2 cups (500 mL)
6 servings of about 2
Nutrients per serving:
U.S. Nutrients per serving: Calories 50, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g