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pistachio tapenade

by Ben on March 18th, 2011
This is a great tapenade on it’s own. We first heard about it from Smitten Kitchen to put over lamb. Then Michelle put it in a grilled cheese sandwich. Oh. My. God. That became a new favorite snack.
  • 1/2 cup pistachios, shelled and toasted
  • 1/2 cup pitted green (what I used) or Cerignola (what Burrell recommends) olives
  • 2 tablespoons capers
  • 1 clove garlic, smashed
  • 1 tablespoon freshly chopped oregano leaves (nixed because mine had gone bad)
  • 2 tablespoons freshly chopped parsley leaves
  • Extra-virgin olive oil
  • 1 lemon, zested
  • 1 (8-rib) rack of lamb or 6 lamb chops
  • Salt
  • Freshly ground black pepper*
To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.

Adapted from a Smitten Kitchen recipe

From → Appetizers

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