Black Olive Pesto

Blend:
1/2 cup Black Greek or regular black olives, pitted and chopped
2 cloves of garlic, mashed, or 2 tsp pre-minced
1 tsp basil
1 shallot, quartered
1 tsp tarragon
2 Tbsp lemon juice
1/4 cup extra virgin olive oil
1/2 cup sundried tomatoes, oil-packed, or reconstituted in hot water for 6 minutes.

Makes 2 cups.

From: Cooking Healthy with One Foot out the Door