Give this classic “green” Italian sauce a new twist by using Chaloner’s delicious green olive and almond tapenade.
2 tablespoons Chaloner Olive and Almond Tapenade
A handful fresh flatleaf parsley
A handful fresh basil
1 clove garlic, peeled
1 piece white bread, crust cut off, soaked in red wine vinegar
4 tablespoons Chaloner olive oil
1 hard-boiled egg
Salt and pepper to taste
- Place all the ingredients in a blender and pulse until well combined.
The great thing about this sauce is that it’s not an exact science. Taste it along the way and alter it to the way you like it.
You can serve it with chicken, fish or our personal favourite, a juice steak.