(This is an old recipe that has been archived on the site. I am leaving the printer-friendly recipe here so anyone who has enjoyed the recipe will still be able to find it.)

This Sun-Dried Tomato Tapenade flavored with garlic and herbs is the perfect appetizer and it’s great served with low-carb pita bread.


  • 1/2 cup basil leaves, packed (see notes)
  • 1/2 cup flat-leaf or curly parsley, packed
  • 2 T olive oil (or more as needed)
  • one 14 oz. can organic tomatoes, well drained (see notes)
  • 1 cup purchased sun-dried tomatoes packed in oil (drain the oil if there is a lot)
  • 2 T minced garlic (or more)
  • 1/4 cup finely grated parmesan cheese (or more)
  • 2 T tomato paste (optional)
  • 1 T white balsamic vinegar (or white wine vinegar)
  • salt and fresh ground black pepper to taste


  1. Wash basil and parsley and spin dry or dry with paper towels.
  2. Put herbs in food processor fitted with steel blade, and pulse repeatedly until they are chopped as finely as you prefer, drizzling in the oil through the feed tube as you chop the herbs. (I like to be able to see flecks of green in the finished tapenade, so I don’t chop the herbs ultra fine.)
  3. Add the drained canned tomatoes, sun-dried tomatoes, garlic, parmesan cheese, tomato paste (if using), white balsamic vinegar, and salt and pepper.
  4. Process until the mixture is partly pureed and well-combined.
  5. Check the thickness and add a bit more oil if you wish, then taste to see if you want to add more garlic or parmesan cheese, pulsing a few more times if you add any more seasonings.
  6. Serve with low-carb crackers, low-carb pita bread, Socca or any cracker, pita, or flatbread of your choice.
  7. This tapenade will stay good in the fridge for about two weeks, and it can be frozen.


If you don’t have that much basil, use about 1/4 cup frozen basil, basil pistou, or purchased basil pesto. Use more basil if you have a surplus! If you have slow roasted tomatoes I would use 1/2 cup of those to replace the canned tomatoes.

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