1 Garlic clove; minced
1 Shallot or scallion
-- cut into thirds
6 Greek olives; pitted
1 ts Dijon mustard
1 tb Balsamic vinegar
1/4 ts Grated lemon zest
1 tb Fresh lemon juice
1 sm Tomato; quartered
1/4 ts Freshly ground pepper
3 tb Chopped fresh basil
1/4 c Olive oil
Salt and pepper; to taste
In a blender or food processor, blend all ingredients
except olive oil. Add olive oil gradually, processing
until combined. Add salt and pepper to taste.
Yield: Makes 2/3 cup.
From 1993 "Shepherd's Garden Seeds Catalog," pg. 53.
