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Categories:Viewed: 54 - Published at: 7 years ago
Ingredients
- 2 tablespoons tightly packed mint leaves
- 2 tablespoons small capers, drained
- 1 large garlic clove, smashed
- 1/2 teaspoon finely grated lemon zest
- Pinch of crushed red pepper
- 1/4 cup extra-virgin olive oil
- 1 cup pitted mixed olives, such as Calamata and Cerignola
- Freshly ground pepper
Method
- In a food processor, pulse the mint with the capers, garlic, lemon zest and crushed red pepper.
- With the machine on, add the olive oil in a thin stream.
- Add the olives and pulse until coarsely chopped.
- Season the pesto with pepper.
