This Anchovy Parsley Tapenade is a bold, savory spread made with toasted almonds, fresh parsley, and anchovy fillets, perfect for adding depth to your favorite dishes. Naturally low in sugar, gluten-free, and paleo, it offers a nutrient-packed option for a healthy snack or appetizer.
Author:
The Good LFE Cookbook
Ingredients
¼ cup almonds, toasted
½ cup tightly packed parsley leaves
5 anchovy fillets
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 teaspoon lemon juice
zest of 1 lemon
1/8 teaspoon ground black pepper
salt to taste (add at end because anchovies are salty)
Combine all ingredients (except salt) in the bowl of a food processor.
Pulse until almonds and herbs are finely chopped, but not completely pureed, scraping down the sides of the bowl a few times. Adjust seasoning to taste.
