Olives, almonds, garlic, lemon juice and capers, place in a bowl melaksera / blender. Coarsely chop

I remember the first taste of olives, which tasted at a birthday party grandmother. This is one of those memories that carefully record in memory, mainly because the intense and dry taste olives rejected me so much that at the age of ten years, I decided to give them a second chance. This is a story of hatred to love, because now I can not imagine ceramics a la carte life without the green, and the more black olives. I love to eat them solo, in a sandwich or pasta, eggplant and tomato sauce sprinkled with oregano lavishly imported from Greece. I also hated by some action pitting olives, which gives me the opportunity to snacking and momentary rest for rushing and overwhelmed with thoughts of the head.
If the first time you hear the name "tapenade" and it sounds strange to you, and as a deterrent, not to get discouraged. In preparing the pasta is simple, like preparing pesto. Just stock up on good quality olives, basil, capers and almonds, then crush everything together with a blender. Tapenade can be applied to sandwiches or combine with pasta. You do not need any more additions. The provision in its entirety (I did not recognize anything or not added) comes from the book by David Lebovitza "My kitchen in Paris."
Ingredients: 2 glass. (260 g) green olives (pitted) 1/3 glass. (35 g) whole unroasted almonds 1 small clove garlic, peeled and finely chopped 1 1/2 tablespoons lemon juice 1 tablespoon capers, rinsed and chopped 1/3 glass. (15 g) loosely packed fresh basil leaves 1/2 glass. (125 ml) olive oil sea salt
Olives, almonds, garlic, lemon juice and capers, place in a bowl melaksera / blender. Coarsely chop the basil leaves, pour them into melaksera and mix all the ingredients several times to pulsed light grinding. Pour the olive oil and mix the whole pulsed on lumpy paste with thicker pieces of almonds. Posól to taste.
Carolina, Your pictures are great! ps I bought today amaranth;)
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