Olive & Pumpkin Seed Tapenade

Green Olive & Pumpkin Seed Tapenade

WITH GO RAW SPROUTED PUMPKIN SEEDS

Makes 5 servings

vegan, gluten-free, nut-free

Ingredients

  • ½ cup Castelvetrano olives or other green olives, pitted
  • ½ cup Go Raw Sprouted Pumpkin Seeds
  • 1 clove garlic, minced
  • Juice of ½ lemon, preferably meyer
  • Zest of ½ lemon
  • 2 tbsp olive oil
  • ¼ tsp red chili flakes
  • Pinch of pepper

Directions

  1. Pulse ingredients in a food processor until well combined, but not smooth. You still want some texture from the seeds and olives. Adjust seasoning to your desired preference.
  2. Enjoy on toast or with your favorite crackers. Store in an airtight container in the fridge for up to a week.

Recipe and photo by Dana Plucinski