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Ingredients Jump to Instructions ↓

  1. 3 1/2 cups olives, such as kalamata, pitted

  2. 1/2 cup capers , rinsed and drained

  3. 2 ounces anchovy fillets , do not drain (in oil)

  4. 2 garlic cloves , crushed

  5. 1 teaspoon Dijon mustard

  6. 2 tablespoons olive oil

  7. 2 teaspoons lemon juice

  8. 2 tablespoons fresh basil , chopped, divided

  9. 1/8 teaspoon black pepper , fresh ground

Instructions Jump to Ingredients ↑

  1. combine all ingredients (1 tbsp basil) in a food processor.

  2. pulse into a spreadable paste, and stir in black pepper.

  3. just before serving, add in remaining 1 tbsp basil leaves.

  4. keeps 2 weeks, covered. ?

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