1 cup black olives
1 1/2 ounces anchovies, drained and patted dry
1 tsp Dijon mustard
2 Tbl capers
2 Tbl freshly squeezed lemon juice
2 Tbl brandy
3 Tbl olive oil
1/2 tsp black pepper
1 cup Pesto (page xxx)
1/2 of 10-ounce can Rotel tomatoes, drained
Blend the first olives, anchovies, mustard, capers, lemon juice, and brandy in a food processor until the mixture gets smooth. Slowly add olive oil and garlic and blend. Add pesto and tomatoes, and pulse until ingredients are incorporated into a smooth, spreadable sauce.
Can be stored in refrigerator for up to 1 week.
Yield: 3 cups