Have weekend entertaining plans? Or are you supposed to bring something to a get together? We loved these two tapenade recipes by Stacy Printz, from her book Pestos, Tapenades & Spreads, published by Chronicle Books in 2009. For the complete article which appeared in Marin Magazine, click here.
Beautiful Beet Tapenade
1 1/2 cups chopped beets (about 8 ounces), roasted, steamed or boiled (not canned)
1/2 cup chopped walnuts
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt, plus more as needed
Freshly ground pepper
Place all ingredients in the bowl of a food processor and blend to a coarse but spreadable paste. Season with more salt and pepper as desired. Makes 1 1/3 cups.
Serving suggestions: Spread over crostini along with soft goat cheese. Dollop over spinach salad with goat cheese, balsamic vinegar and olive oil. Spread on a roasted vegetable or turkey sandwich.
Spinach Pesto
This is a great variation on the original basil pesto.
3 cups packed fresh spinach leaves
1/4 cup pine nuts
1/3 cup freshly grated Parmesan cheese
1 to 2 cloves garlic, minced
1/4 teaspoon salt
1/3 cup olive oil
Freshly ground peppery
Make It Simple Sister 