Caperberry & Mint Pesto

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Ready In:
30mins
Ingredients:
10
Serves:
15
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ingredients

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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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Reviews

  1. Excellent served over chicken breast as well.
     
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RECIPE SUBMITTED BY

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.
 
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