Not that I have a problem with anchovies. I don't! I like them, really! I just don't keep them in my pantry, and there are few things worse than trying to park in the lot at my neighborhood grocery store during rush hour. I recently read a description of it as the ninth circle of hell, and I can't say I disagree.
As you may have inferred from a recent blog, my refrigerator has been full nearly to bursting lately due to the little one growing in my belly and the culinary demands he/she continues to make. So, I have resolved to clean out the fridge by eating at home and not going to the store until there is room in there for groceries. What that meant for my lunch today was a veggie sandwich with homemade tapenade! I had some friends for dinner a couple of nights ago to say goodbye to Ashley, who is moving to New York (bye, Ashley!), and I put out some olives for everyone to munch on. The leftover olives inspired me to make this tapenade, as I have no choice but to eat everything in my fridge. You can dip veggies into it (I like it with endive), spread it on crackers, make a little pizzette with some goat cheese, or do what I did and spread it on your veggie sandwich.
1 c olives, pits removed
1 handful italian parsley
1 clove garlic
a tiny pinch of salt
8 grinds pepper
1/4 cup olive oil
a squeeze of lemon juice
Combine all ingredients in a blender or food processor. Blend until combined.
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