1 C pitted green olives
1/4 C whole blanched almonds, coarsely chopped
1/4 C olive oil
2 T drained capers
2 T lemon juice
2 - cloves garlic, finely chopped
1/2 t dried thyme
1/2 t dried rosemary
0 - ground black pepper
Combine the olives, almonds, oil, capers, lemon juice, garlic, thyme, rosemary, and pepper in a food processor. Process just until a coarse-textured paste is formed.
From Mediterranean Vegan Kitchen
Freakishly good. I used a ton of lemon, and I love it that way.
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