Olive Basil Sauce

OK - I found this recipe about 20 years ago in one of my Bon Appetit magazines and it was from a really cute column called, "Honey I Forgot The Guests." As with many people this couple would invite guests to their home for a dinner party only to realize that they had this bad habit of leaving the menu and the shopping until the very last minute. So what was the secret to ending this madness? Making lots and lots of multipurpose sauces they could defrost and toss into pasta, over ice cream, in an omelette, you name it. Quite a charming idea actually. I'll post their second sauce, Apricot-Orange too.

Olive-Basil Sauce (makes 1 1/4 cups): 1 cup of pittled Kalamata olives, 1 cup of fresh basil leaves, 3/4 cup of toasted walnuts, 1 large garlic clove, 1 tbsp. of fresh lemon juice, 1/2 tsp. of dry mustard, 1/4 cup of olive oil.

Blend first 6 ingredients into a processor to course the puree. With the machine running gradually add oil through feed tube. Season with pepper (can be prepared 2 weeks ahead. Refrigerate or freeze.)

Uses? Toss into pasta, smear in an omelette, dollop over grilled fish or meat, or spread on baguette.