Caperberry & Mint Pesto

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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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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