1 Garlic clove, minced
1 Shallot or scallion - cut into thirds
6 Greek olives, pitted
1 tsp Dijon mustard
1 tbsp Balsamic vinegar
1/4 tsp Grated lemon zest
1 tbsp Fresh lemon juice
1 small Tomato, quartered
1/4 tsp Freshly ground pepper
3 tbsp Chopped fresh basil
1/4 cup Olive oil
Salt and pepper, to taste
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In a blender or food processor, blend all ingredients except olive oil. Add olive oil gradually, processing until combined. Add salt and pepper to taste.
Yield: Makes 2/3 cup.
From 1993 "Shepherd's Garden Seeds Catalog," pg. 53.
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