Ingredients:
1 1/4 C pitted Kalamata olives
3 tbsp olive oil
2 tbsp lightly packed fresh mint
1 shallot, minced
2 tsp fresh lemon juice; more to taste
salt and pepper
Directions:
Put the olives, olive oil, mint, shallot and lemon juice in a food processor. Process, stopping to scrape the sides of the bowl with a rubber spatula after a couple of seconds, until the mixture is smooth. Season the pesto to taste with lemon juice, salt, and pepper.