Ingredients:
- 3/4 cup pitted kalamata olives
- 2 tablespoons capers
- 2 dried figs, cut in half
- 1/2 teaspoon red chili flakes
- 2 teaspoons fresh garlic
- pepper to taste
- 2 tablespoons lemon juice
- 1 tablespoons extra-virgin olive oil
- 1/2 teaspoon lemon zest
- 2 tablespoons chopped parsley
Directions:
Process together all ingredients except lemon zest and parsley in food processor until slightly coarse. Stir in lemon zest and parsley. Enjoy atop of crostini, tofu, or chicken!
This entry was posted
on Thursday, March 14th, 2013 at 3:53 pm and is filed under Gluten-Free, Vegan, Vegetarian.
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