Tapesto (?)

Makes ¾ cup sauce, somewhere between a tapenade and a pesto, hence the name. Good on fish.

• 12 kalamata olives
  
• ¼ c. Extra Virgin Olive Oil
  
• ¼ bunch of parsley
  
• 1.5 tsp capers
  
• 1 tsp good balsamic vinegar
  
• .75 ounce package of fresh basil
  
• Zest of ¼ lemon
  

Add all ingredients except basil and lemon zest to a food processor. Process till coarsely chopped. Add basil and lemon zest, and continue processing until the consistency of a tapenade; you should still be able to identify the different ingredients, but they should be very finely chopped.

Serve with seared fish, such as tuna (with cumin).