Ingredients
100g Anchovies (filleted) - these are optional - I often do without
200g Black Olives (stoned)
150g Capers
1 teaspoon Dijon Mustard
4 Tablespoons Olive Oil
4 Tablespoons Lemon Juice
2 Carlic Cloves (finely chopped)
Bunch of Fresh Basil
Pepper
Preparation
Drain and pat dry the Anchovies and chop with the olives and capers.
Add to food processor.
Add all the other ingredients and blitz to a course paste. Taste and add more ingredients to taste.
Refrigerate and serve on toasted breads or melba toast.
Simple and delicious!!
