Caperberry & Mint Pesto
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
15
ingredients
- 50 g caperberries
-
Mint pesto
- 3 sprigs fresh sweet basil leaves
- 3 sprigs fresh flat-leaf parsley
- 3 sprigs fresh mint leaves
- 100 g pine nuts
- 3 garlic cloves, fresh whole peeled, crushed
- 100 g parmesan cheese, shredded
- 150 ml olive oil
- 5 g salt, cooking, freshly ground
- 5 g pepper, black cracked freshly ground
directions
- Pick the stalks off the caperberries and blend with the mint pesto.
- Place into an air-tight container and store in the fridge.
- Mint Pesto: Pick the leaves of the herbs.
- Place the basil, parsley and mint, pine nuts, garlic and parmesan in a fast liquidizer, pulse till blended.
- Stop and scrape down the sides frequently while blending.
- With the motor running slowly pour in the olive oil until it is thoroughly combined.
- Season to taste with the salt and freshly ground pepper.
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RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.