Ingredients
- 1½ cups pitted olives, mix of kalamata and green olives
- 4 oil-packed sun-dried tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
½ tablespoon fresh lemon juice
- 1 garlic clove
- ⅓ cup fresh basil or parsley
Directions
- In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
- Pulse until combined but still chunky. Add the fresh herbs and pulse again.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.