Antipasto with summer herb pesto and tapenade

Babiche Martens

Pesto

2 cups	Fresh herbs, mixed basil, mint, parsley and coriander (Main)
¾ cup	Extra virgin olive oil
4 Tbsp	Pine nuts, lightly toasted, crushed
3	Garlic cloves, crushed
1 to taste	Salt
80 g	Parmesan cheese, (freshly grated)

Tapenade

1 cup	Black olives, stoned and chopped- don't use the tinned sliced variety that taste like plastic (Main)
2 cloves	Minced garlic
2 tsp	Capers
2	Anchovies
¼ cup	Fresh parsley, chopped
1	Lemon, juice of
½ cup	Extra virgin olive oil
1 to taste	Ground black pepper

Directions

1. To make the pesto, using either a food processor or a mortar and pestle, roughly chop the herbs then blend with the oil, pine nuts and garlic. If using a food processor, stop pulsing once or twice to scrape down the sides and give the ingredients a stir.
2. Add salt to taste then stir through the parmesan and spoon into a jar. Cover with a thin film of olive oil and refrigerate until needed.
3. To make the tapenade, roughly chop the olives and add to a food processor with the garlic, anchovies, capers, parsley and lemon. Blend to combine, again stopping to scrape down the sides.
4. Continue blending while adding the oil then taste for seasoning. Spoon into a jar and cover with a thin film of olive oil before refrigerating.