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Pesto Tapenade

1 cup (packed) fresh basil leaves
1 cup (packed) fresh parsley
2 6 oz cans pitted black olives
2 to 4 cloves garlic
1 Tablespoon fresh lemon juice

Clean and dry the basil and parsley. Run through a food processor
(with steel blade) or blender until very finely minced. Remove to
a large bowl.

Drain the olives and add them to the food processor or blender,
along with garlic. Puree until smooth, and add to the herbs in
bowl. Stir in lemon juice.

This is good for 1 1/4 lbs of pasta. Toss hot pasta in the sauce.
It keeps a week in the refrigerator and can also be frozen. This
serves about 6 people.

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