This vibrant green Kale Tapenade is a plant-based twist on a French classic spread. Made with capers, green olives, pine nuts, olive oil and garlic this is a rich, salty and bold savoury spread. Serve on toasted baguette or crostini for a flavour-packed appetiser.
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Kale Tapenade
This vibrant green kale tapenade is a plant-based twist on a French classic spread. Made with capers, green olives, pine nuts, olive oil and garlic this is a rich, salty and bold savoury spread. Serve on toasted baguette or crostini for a flavour-packed appetiser.
Servings 6 serves
Calories 141kcal
Equipment
- High powered blender
Ingredients
- 2 cups packed kale leaves stems removed
- 1/2 cup green olives pitted
- 1/4 cup pine nuts toasted
- 2 cloves garlic peeled
- 2 tbsp capers drained
- 1/4 cup olive oil extra virgin
- 1 lemon juiced
- salt and pepper to taste
Instructions
- Combine all ingredients in a high powered blender. Pulse until the tapenade is chopped and combined. You can leave this on the chunkier side if desired or pulse a few more times for a smoother paste. Taste and add salt and pepper if desired.
- Serve on toasted baguette or crostini. Store any leftovers in an airtight container in the refrigerator for up to one week.
Video
Nutrition
Calories: 141kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 250mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg
Liz Douglas says
An easy, rich and salty appetiser that can double as a condiment for pasta, a stir-through for hummus or soup to seriously dial up the flavour.