This tapenade would be great on toast, crackers, or added to risottos or salads.
- 225g pitted green olives
- 1 spring onion
- 2/3 cup toasted walnuts
- 1/4 tsp red chili flakes
- 1/2 tsp wheatgrass powder (or spirulina or chlorella can be used)
- pinch ground anise or fennel
- 1-2 tbsp olive oil
- squeeze lemon juice
- salt to taste
On a chopping board or food processor, chop the olives, onion and walnuts to your desired consistency.
In a bowl, mix them with the chili flakes and wheatgrass powder until combined.
Then add the ground anise, olive oil, lemon juice and salt and mix well.
This recipe was originally posted by Heidi on 101 Cookbooks and can be found here.
- Superfood Market