(The following recipe originally appeared in the Prostate Forum Blog in September 2013: www.prostateforum.com)
Parsley and Olive Sauce
Derived from a traditional olive tapenade recipe, this versatile sauce scales back on the steps and number of ingredients, so you can easily complete the recipe in about five minutes. You can use this sauce in various ways: sprinkle a few teaspoons on top of roasted tomatoes, eggplant, and zucchini; spoon a few tablespoons over a marinara-based pasta dish; lather on a rice cake or crostini; place on filet of pan-roasted halibut or salmon; or serve under a roasted chicken thigh. I’ve even tried this sauce as a dip for my gluten-free seed and rice crackers and left my kitchen counter satisfied. If you are salt-sensitive, be sure to buy Kalamatas submerged in oil, not floating in brine or packed in salt.
1 medium bunch parsley, rinsed and dried
1 cup Kalamata olives, pitted and rinsed
1-2 garlic cloves
¾ cup extra virgin olive oil
1/8 tsp. red pepper flakes
* Possible variation: If you prefer a variety of herbs in the sauce, add a tablespoon or two of fresh oregano or basil leaves. You will want to add more oil to balance the mixture and prevent the herbs from oxidizing.
1. Place all the ingredients in a food processor.
2. Blend until all the ingredients are broken down, and the resulting mixture is relatively smooth
3. Store this sauce in an airtight container in the refrigerator until an hour or two before you’re ready to use it.
4. As the sauce nears room temperature, it is ready to be served.
Parsley and Olive Sauce
Derived from a traditional olive tapenade recipe, this versatile sauce scales back on the steps and number of ingredients, so you can easily complete the recipe in about five minutes. You can use this sauce in various ways: sprinkle a few teaspoons on top of roasted tomatoes, eggplant, and zucchini; spoon a few tablespoons over a marinara-based pasta dish; lather on a rice cake or crostini; place on filet of pan-roasted halibut or salmon; or serve under a roasted chicken thigh. I’ve even tried this sauce as a dip for my gluten-free seed and rice crackers and left my kitchen counter satisfied. If you are salt-sensitive, be sure to buy Kalamatas submerged in oil, not floating in brine or packed in salt.
1 medium bunch parsley, rinsed and dried
1 cup Kalamata olives, pitted and rinsed
1-2 garlic cloves
¾ cup extra virgin olive oil
1/8 tsp. red pepper flakes
* Possible variation: If you prefer a variety of herbs in the sauce, add a tablespoon or two of fresh oregano or basil leaves. You will want to add more oil to balance the mixture and prevent the herbs from oxidizing.
1. Place all the ingredients in a food processor.
2. Blend until all the ingredients are broken down, and the resulting mixture is relatively smooth
3. Store this sauce in an airtight container in the refrigerator until an hour or two before you’re ready to use it.
4. As the sauce nears room temperature, it is ready to be served.
