Pea And Green Olive Tapenade - cooking recipe

Ingredients

1 cup fresh shelled peas
6 tablespoons sliced green pitted olives
1 large garlic clove, quartered
1 tablespoon lemon juice
1 teaspoon drained capers

Preparation

Place ingredients in a food processor fitted with the chopping blade; pulse several times until a coarse spread forms, scraping down the inside of the canister every few pulses.
Scrape mixture into a serving bowl - or scrape into a nonreactive, sealable container. Set plastic wrap directly on the surface of the spread to prevent discoloration and refrigerate for up to 2 days.