The real question is whether it would have been as good with less fancy olives (as ours were from whole food's olive bar).
Recipe:
2 c green olives, pitted
1/3 c whole untoasted almonds
1 small clove garlic, minced
1.5 T lemon juice
1 T capers, squeezed dry
1/2 C fresh basil leaves
1/2 C olive oil.
Blend all but basil in food processor. Coarsly chop basil and add them to processer and pulse a few times to start breaking them down. Add olive oil and sprinkle salt, pulse the food processor until it's a coarse paste but with a little texture by the not-entirely-broken-down almonds.
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