Tapenade

Greek Salsa (Tapenade)

1 cup Kalamata olives, pitted

1 tbsp pesto

1 tbsp olive oil

2 –3 tbsp dry red wine

1 tsp fresh basil, chopped

1 tsp fresh garlic, chopped

Drain the olives, place all ingredients in a food processor and mix until a chunky paste forms, scraping down the sides as necessary.  Serve immediately.