Olivada

Olivada (makes about 1 cup)

From: The Complete Italian Vegetarian Cookbook by Jack Bishop

Ingredients
2 med garlic cloves
8 lrg fresh basil leaves
1 tbsp fresh thyme leaves
1½ cups drained olives, pitted
2 tbsp lemon juice
3 tbsp olive oil

Method
1. Place the garlic, basil and thyme in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until the ingredients are finely chopped. Add the olives and lemon juice and pulse, scraping down the sides of the bowl several times, to form a coarse paste. 

2. For a coarse paste, add the oil all at once and pulse until it is just incorporated. For a smith paste, add the oil in a steady stream through the feed tube with the motor running. Scrape the olive paste into an airtight container and adjust the seasonings. (The olive paste may be refrigerated for several days. For longer storage in the refrigerator, pour a thin film of olive oil over the paste.

Chimmichurri

There are about a million recipes for chimmichurri on the web, and each one is different from the last. I have no idea where this came from, but I'm partial to this:

Chimmichurri

1 cup parsley
1 cup cilantro
2-3 scallions
6 cloves of garlic
2 Tbs dried oregano or 1/4 cup of fresh
1/2 cup olive oil
2 Tbs wine vinegar
1 Tbs lime juice
salt and pepper flakes to taste

1. In a food processor, finely chop together parsley, cilantro, scallions, garlic and oregano.
2. Add vinegar and lime juice and combine.
3. For a smooth paste-like consistency, drizzle in olive oil while food processor is running until all the oil is incorporated. For a more chopped consistency, transfer mixture to a bowl and mix in olive oil.
4. Salt and red pepper flakes to taste.