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Tomato and basil tapenade

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“My idea of yummy food. Although the recipe says keeps for up to 2 weeks, I would want to use it in 1 due to raw garlic and botulism.”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all the ingredients in a food processor or blender and pulse until well combined.
  2. With the motor running, slowly add the oil through the chute to form a paste like consistency.
  3. Cover with a little extra oil and refrigerate for up to 2 weeks.

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