Ingredients
- 100 g green olives
- 150 g sundried tomatoes (in oil)
- 30 g capers
- 20 g pine nuts
- 1 tsp tomato paste
- 5 tbsp olive oil (or the oil of the sundried tomatoes)
- Salt and pepper
Instructions
- Roast the pine nuts in a pan until they are golden brown.
- Put all the ingredients into a food processor and mix until smooth. Season with salt and pepper.
Recipe & Picture: Liz Sinner