In bowl of a food processor, combine olives, pine nuts, anchovies, capers, garlic, basil, parsley, and lemon zest. Pulse until coarsely chopped.

Add olive oil and kosher salt, then blend to a smooth paste-like consistency.

Add more salt as needed.

This is more than you’ll need for the Summer Italian, so save the extra in your fridge to add into fish dishes and cheese plates.