Ingredients
2 cups kalamata or nicoise olives, pitted
3 cloves garlic, peeled, coarsely chopped
3 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground black pepper
Combine olives, garlic, anchovies and pine nuts in a food processorand process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
13 basil leaves, cut into chiffonade
Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil. Click here for direction
