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    » Home » Recipes » Fermented Fruit » Preserved Lemon and Parsley Tapenade

    Preserved Lemon and Parsley Tapenade

    Posted: Jan 21, 2009 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Preserved lemons are a delight with their clean flavor.   While to strong to serve as a side dish - obviously; they do make a delicious, fresh condiment.   These lemons have been fermented much in the way that sauerkraut is, and so are alive with beneficial bacteria, vitamins and minerals.

    This condiment goes particularly well with home-made crackers, fresh fish and chicken.

    Rate this Recipe

    Preserved Lemon and Parsley Tapenade

    You can throw this simple sauce together in about 5 minutes.  It's excellent over chicken and fish.
    Prep Time10 mins
    Total Time10 mins
    Servings: 6 servings
    Print Save Recipe Saved!

    Ingredients

    • 2 preserved lemons seeded
    • ½ cup parsley chopped fine
    • 2 cloves garlic
    • 1 tablespoon extra virgin olive oil

    Instructions

    • If you desire a coarse-textured tapenade like I do, use a mezzaluna. If you want a smooth tapenade, use a food processor.
    • Combine all ingredients together and process until the desired consistency is reached.
    • Serve with crackers as an appetizer, with Moroccan Spiced Chicken or fish.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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