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stack tomato
Ingredients

2 cups kalamata or nicoise olives, pitted

cloves garlic, peeled, coarsely chopped

anchovy fillets

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

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