- 1 cup olives
- 1/2 cup toasted walnuts
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh lemon zest
- Lemon juice
- Remove pits from olives. Using a mini-food processor, combine olives with toasted walnuts, olive oil, grated Parmesan, lemon zest, and a squeeze of lemon juice. Spread about 1 tablespoon tapenade over toasted crostini (or use to top potatoes).
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