INGREDIENTS
Sun Dried Tomato Tapenade
- 12 ounces oil-packed sun-dried tomatoes - drained
- 1/2 (120g) cup extra virgin olive oil - plus more as needed
- 1 cup (120g) grated Parmigiano Reggiano
- 1/2 packed cup basil leaves
Cannellini Bean Dip
- 1 15-ounce can cannellini beans - drained well
- 2 tablespoons (28g) lemon juice
- 1 clove garlic
- 1 tablespoon fresh rosemary leaves
- 1/4 teaspoon cracked black pepper - plus more to taste
- 1 teaspoon kosher salt (4g) salt - plus more to taste
- 5 tablespoons (70g) extra virgin olive oil - plus more for serving
Artichoke Pesto
- 1 24-ounce jar marinated artichoke hearts - drained
- 3/4 cup (180g) extra virgin olive oil - plus more if needed
- 1 cup (130g) walnuts
- 1 packed cup flat-leaf Italian parsley
- 1/2 teaspoon crushed red pepper flakes - plus more to taste
- 2 lemons - zested and juiced
- 2 cloves garlic
- 1 cup (120g) grated Parmigiano Reggiano
- salt and pepper - to taste