Olive-Mint Pesto

8 ingredients
4 steps

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

Directions

  1. 1
    In a food processor, pulse the mint with the capers, garlic, lemon zest and crushed red pepper.
  2. 2
    With the machine on, add the olive oil in a thin stream.
  3. 3
    Add the olives and pulse until coarsely chopped.
  4. 4
    Season the pesto with pepper.

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