Salsa Genovese

• 1/2 pound green olives, pitted
• 2 tablespoons pine nuts, toasted
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 2 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh thyme (optional)
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon minced capers, rinsed before mincing
• 1 small clove garlic, minced
• 6 tablespoons extra-virgin olive oil, plus more for storing

1. Pulse the olives in a food processor until well chopped. Add all the remaining ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
2. Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.

green olives, pine nuts, fresh italian, fresh basil, thyme, lemon zest, capers, clove garlic, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/salsa-genovese-50011639 (may not work)