Ingredients
8 oz. Kalamata olives, pitted and drained
2 anchovy fillets, rinsed (optional)
1 clove garlic
2 tbsp. capers
2-3 fresh basil leaves
1 tbsp. freshly squeezed lemon juice
2 tbsp. extra-virgin olive oil
2-3 fresh basil leaves
1 tbsp. freshly squeezed lemon juice
2 tbsp. extra-virgin olive oil
Serves 5-6
Place the olives and anchovies into the Chop 'N Prep™ Chef and pull 2 times. Place the garlic, capers, and basil leaves into the olive mixture and chop another 2 times. Place lemon juice and oil into the mixture and chop until it is a coarse paste. Serve with baked pita chips as a snack or spread on sandwiches. Store with the seal on in the refrigerator.
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