This recipe is very easy. The only part that takes some time is pitting the olives. You may need to add a bit more oil, depending on the amount of oil in the olives and sun dried tomatoes. Serve with a chilled glass of rose or white and plenty of bread or crostini.
Ingredients
1 Cup Sun-dried Tomatoes, if in oil drain first
1 Cup Pitted Green Olives
1 Whole Lemon, for zest and juice
½ Cup Olive Oil
2 Tablespoons Garlic, peeled and crushed
2 Tablespoons Capers, drained if in vinegar, rinsed if in salt
2 Tablespoons Fresh Parsley, chopped
2 Tablespoons Fresh Basil, Chopped
½ Cup Pecorino Cheese, grated
½ Teaspoon Black Pepper, ground
Instructions
Pit the green olives, with an olivepitter
Wash and zest the lemon
Squeeze the lemon for the juice and remove any seeds
Place all the ingredients into a food processor and puree until smooth
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/09/apero-hour