This tapenade is brilliant in colour and deep in flavour and contains far less oil than most other spreads. Try laying it with nut cheese and serving with crackers. It’s also delightful thinned with water and served as a sauce over raw zucchini pasta.
40 gm (= ½ cup) sun-dried tomatoes, soaked in ¼ cup purified water for 3 hours and drained (reserve the soaking water)
100 gm/½ Roma tomato, seeded and chopped
20 gm (= 2 Tbsp) raw cashew pieces
50 gm (= 1½ Tbsp) chopped onion
15g/1 pitted date
1 clove garlic, crushed
2 fresh basil leaves, sliced into thin ribbons
Pinch dried oregano
Place all ingredients in a strong blender and process just until combined; the mixture should be a little chunky. If necessary, add a few drops of the reserved sun-dried tomato soaking water to obtain the desired consistency.
Stored in an airtight container or a sealed glass jar in the refrigerator. This Tapenade will keep for up to 4 days.