Kalamata Olive Tapenade
From Wendy Kreutner
1/4 C pine nuts
3 cloves garlic
2 Tbsp lemon juice
2 Tbsp olive oil
1 tsp anchovy paste
3-4 Tbsp tomato paste
1 C pitted Kalamata olives
1/4 C fresh chopped basil
Process the pine nuts and garlic in a food processor until finely chopped. Add the remaining ingredients and process until finely chopped, but not pureed. Refridgerate overnight. Serve with baguette or vegetables