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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Basil-Coated Grilled Sturgeon with Eggplant Ingredients:
1/4 cup dried tomatoes |
2 cups pitted kalamata olives |
6 anchovy fillets, drained |
2 large garlic cloves |
1/4 teaspoon ground red pepper |
2 tablespoons lemon juice |
2 tablespoons extra-virgin olive oil |
Directions:
1. Combine tomatoes and hot water to cover in a small bowl; let stand 30 minutes. Drain, and set aside.
2. Process olives and next 5 ingredients in a food processor until blended, stopping to scrape down sides. Add tomatoes; pulse 2 or 3 times.
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