Black Olive & Mint Pesto

• 1-1/4 cups pitted Kalamata olives
• 3 Tbs. olive oil
• 2 Tbs. lightly packed choppped fresh mint
• 1 shallot, minced
• 2 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

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.