Delicious Dish - Cashew Tapenade
A favorite from Chef Aaron (a friend’s personal chef). I am whipping it up this weekend for guests and thought you might want to as well. It strikes me as more of a fall dish, but it’s been chilly here at night so I think it will go over as a welcome change.
- 2 garlic cloves crushed
- 4 roasted, deseeded and peeled red peppers
- 1-2 bunch cilantro
- 6oz roasted cashews
- 10 quality sun-dried tomatoes
- 1 lemon
- Extra Virgin Olive Oil
-Puree or crush in a mortar and pestle all ingredients except V.O.O.
-Once all ingredients are pureed add olive oil to reach the desired consistency. Add lemon juice to taste.
-Season to taste with freshly ground pepper and sea salt.
Notes
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