Tapenade
1 cup pitted Kalamata olives, coarsely chopped
2 oil-packed sun-dried tomatoes, chopped
2 Tbs. extra-virgin olive oil
8 basil leaves, torn into small pieces
2 Tbs. coarsely chopped fresh mint
1 medium clove garlic, minced
Large pinch crushed red pepper flakes
Put the olives, sun-dried tomatoes, and oil in a food processor and pulse until the mixture forms a coarse paste. Pulse in the basil, mint, garlic, and red pepper flakes until combined and transfer to a medium bowl.
Tomato Chutney
3 large tomatoes, skinned and chopped
1 Tbs. apple cider vinegar
2 tsp. sugar
2 tsp. chopped fresh thyme
Salt and pepper
In a small saucepan, combine the tomatoes, vinegar, sugar, thyme, salt, and pepper. Bring to a boil over medium-high heat; reduce the heat and simmer, stirring often, until most of the liquid has evaporated about 20 minutes. Season to taste.
Herb Puree
· 4 garlic cloves
· ¼ cup flat-leaf parsley
· 10 large basil leaves
· 3 scallions
· 3 Tbl olive oil
Combine the garlic, parsley, basil, scallion and olive oil in a blender and process at high speed until the mixture is pureed. Season with salt and set aside.
Salsa Verde
1 clove garlic
2 Tbl capers
1 jalapeño
2 green onions
4 cups flat leafed parsley
2 cups mint
1 cup cilantro
1 cup olive oil
Salt and pepper
Combine all ingredients in a food processor. Transfer to small bowl.
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