Photography by George Whiteside
First published in Wish November 2004
food
Fennel Tapenade
Ingredients (Makes 1 cup)
| 1 | medium fennel bulb, cut vertically into 6 pieces |
| 1/4 | cup pine nuts, toasted |
| 1/2 | cup green olives with pimento |
| 1 | teaspoon capers |
| 1 | tablespoon chopped Italian parsley |
| 6 | cloves roasted garlic |
| zest of one lemon | |
| 1/2 | cup fennel fronds |
Instructions
- Preheat oven to 350 F.
- fennel pieces with oil and lay on a baking sheet lined with parchment paper. Season with salt and pepper.
- Roast for 30-40 minutes until soft.
- Place fennel with remaining ingredients into the bowl of a food processor and process until well combined.
- Adjust seasoning.
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