1 Garlic clove; minced
1 Shallot or scallion, cut into thirds
6 Greek olives; pitted
1 teaspoon Dijon mustard
1 tablespoon Balsamic vinegar
1/4 teaspoon Grated lemon zest
1 tablespoon Fresh lemon juice
1 sm Tomato; quartered
1/4 teaspoon Freshly ground pepper
3 tablespoon 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.