A batch of this nutty olive tapenade will help you taste the rainbow on a tray of colorful veggies so whip this up stat! We also like topping this on scrambles, on salads and serving with grilled meats and veggies!
½ cup chopped walnuts 30 canned & pitted green olives ½ cup sliced black olives 1 cup fresh cilantro 1 cup fresh parsley 4 tablespoons olive oil 2 teaspoons sea salt 1 garlic clove 1 tablespoon fresh lime juice Zest from ½ fresh lime
Instructions:
Preheat oven to 350 degrees F.
Arrange walnuts on a baking tray and toast in the oven for 5 minutes.
Add all ingredients to a food processor and pulse until all is well combined with a nutty texture, scraping down the sides of the bowl as needed.
Serve with your favorite low carb and keto veggies, storing any leftovers in a glass container in the fridge for up to one week.
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