Donna’s Pistachio Nut and Olive Tapenade
This has a fabulous flavor. Use it with the Chicken Roulade or serve it as a Brochette appetizer with toasted French bread.
1/4 cup chopped pistachio nuts 1/2 cup chopped olives 1/2 cup roasted red peppers 1/2 medium Granny Smith apple, cored and finely diced 2 tablespoons finely chopped parsley 1/4 cup finely chopped onion 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar 2 tablespoons roasted garlic, optional freshly ground pepper, to taste
In a small bowl, combine all ingredients. (Ingredients may be chopped in a small food processor.) Refrigerate any leftovers.
Nutritional Information per serving:
Fat, gm. 6 (5 gm are monounsaturated)
Protein, gm. 1
Carb. gm. 8
Cholesterol, mg. 0
Fiber, gm. 2