Sweet basil pesto tapenade scrolls

Ingredients

• 3 cups fresh basil leaves
• 150 g walnut pieces
• 2 - 4 cloves garlic
• 1/3 cup extra-virgin olive oil
• 1/4 cup walnut oil
• 1/3 cup maple syrup
• 1 tsp grated fresh lemon zest
• 1 1/2 tsp salt, or to taste
• Black pepper

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Preparation

• Set aside about 25 g walnut pieces.
• Chop the basil, garlic, and most of the walnuts in food processor until chunky, stopping often to scrape the sides.
• Add oil, maple syrup, and lemon zest, and process until thick and creamy. Stir in reserved walnut pieces.
• Season with salt and pepper. Can be stored in a glass jar with a thin layer of olive oil on top until ready to serve.

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