1/2 cup toasted pine nuts

1 cup diced sun dried tomatoes

8oz jar of capers, rinsed and chopped

1/2 cup diced red onion

1/2 cup sliced black olives, rinsed

1/2 cup artichoke hearts, rinsed and chopped

3/4 cup olive oil

1/8 cup red wine vinegar

1 tsp chopped garlic

1 oz fresh chopped basil

zest of 1 lemon

juice of 1 lemon

1 tsp dried oregano

1 tsp salt free seasoning

Combine all ingredients in a large mixing bowl and mix well. Refrigerate overnight if possible to combine the flavors. Stir well before serving to evenly distribute the flavors. Delicious on grilled fish.