½ cup sun-dried tomatoes in olive oil, drained and
coarsely chopped.
3 Tablespoons of black
olive paste
¼ cup extra virgin olive oil
2 Tablespoons balsamic vinegar
1 scallion, minced
Salt
& Pepper to taste.
In a
food processor, mince the garlic the add the tomatoes and olive paste
and puree. Pulse in olive oil and vinegar until incorporated, then add
the scallion, salt and pepper and pulse to combine.