Makes about 1 ½ cups
1 cup pitted Kalamata olives
1 cup fresh basil leaves
¾ cup toasted walnuts
1 large garlic clove
1 tablespoon fresh lemon juice
½ teaspoon dry mustard
¼ cup olive oil
Blend first 6 ingredients in a processor to coarse puree. With machine running, gradually add the olive oil.
Season with pepper
Will last two weeks
You can use this sauce on pasta, salad, fish, like tuna or swordfish. On lettuce, top with feta cheese. Spread the mixture on thin slices of baguette, sprinkle with feta and broil. For breakfast fill omelets with the mixture and dot the tops with feta cheese and minced basil.