Some people avoid using anchovies in their cooking, but I encourage my clients to incorporate them from time to time. They are rich in omega-3 fatty acids, which offer powerful benefits for your heart. They are also high in vitamin B and iron. Anchovies don’t have to be overwhelming. You can incorporate them subtly into a dish like this Anchovy & Olives Tapenade. I guarantee your family won’t even know that anchovies are in this delicious spread!
Ingredients:
1/4 cup almonds, toasted
3/4 cup pitted black olives
1/2 cup tightly packed parsley
5 anchovy fillets
1 small garlic
5 T olive oil
1 1/2 tsp white wine vinegar
1 tsp lemon juice
zest of 1 lemon
1/2 tsp black pepper
salt to taste
Directions:
Start by toasted your almonds for 2-4 minutes until lightly toasted. Combine all the ingredients, except the salt, in a food processor. Pulse until the parsley and almonds are finely chopped, but not too pureed.
Make sure to scrape down the sides of the bowl to ensure all the ingredients are mixed properly. You can add more olive oil if needed. Adjust seasoning to taste. Enjoy!
