Green Olive & Pine Nut Tapenade

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1 1/2 teaspoons salt-packed capers

1 tablespoon pine nuts

1/2 pound firm green olives, such as picholines or lucques, pitted

1 small garlic clove, thinly sliced

Pinch of hot red pepper flakes

1 to 2 anchovy fillets

2 to 3 large fresh basil leaves

Approximately 2 tablespoons extra virgin olive oil

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